Tuesday, 2 October 2012

Egg and Bacon Muffins

These are absolutely delicious! Who says muffins have to be sweet? These make great portable snacks for breakfast or lunch. You can batch cook and freeze.


1 tablespoon coconut oil
4 bacon rashers,chopped
Small onion, chopped
1 pepper, chopped
Half a courgette, grated
6 eggs beaten

Salt and pepper


Pre-heat the oven to 190 degrees (170 fan oven)

Fry the bacon, onion and pepper in the coconut oil until the onion is soft

Add the grated courgette to the beaten eggs and mix well.

Place 10 muffin cases on a baking tray (silicone is best)

Add a heaped teaspoon of the bacon mixture to each case until you have used it all up and top up with egg and courgette mixture

Bake in a pre-heated oven for 15 minutes

Allow to cool on a wire rack

You can make these with smoked salmon instead of bacon. You can use any veggies at all and you can substitute the courgette for cauliflower. 


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