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Bacon and egg muffins

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Ingredients

Adjust Servings:
2 Bacon rashers Low salt is best
1 Egg
A splash to loosen the egg Milk Regular, almond or coconut milk
1/8 spoon Mustard Powder
1/4 spoon Tumeric
Sprinkle Freshly ground black pepper
15g Mature Cheddar Cheese Optional
1 teaspoon Dill or Parsley

Nutritional information

2
Serving size
1330 Kj
Calories
320 kcal
Kcal
0.6g
Carbohydrate
29g
Protein
24g
Fat
9.5g
Sat fat
1.1g
Fibre
2.2g
Salt

Bacon and egg muffins

Features:
  • Contains Dairy
  • Contains Eggs
  • Contains Mustard
  • Contains Sulphates
  • Serves 1
  • Easy

Ingredients

Directions

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These ‘muffins’ are a change from the usual eggs and bacon. They are filling and very low carb. A great way to start the day which will help keep blood sugar spikes at bay.

This recipe is a base. You can add leftover cooked veg, chopped tomato or other ingredients. This may alter the carb count but if you stick to unprocessed meat, fish, cheese or vegetables not by very much.

Bacon rashers are high in salt so look out for the low salt ones or at least choose the brand with the least salt.

A portion is two of these, which consist of 2 rashers and 1 egg.

 

 

Steps

1
Done

Preheat the oven to 200°C/400°F/Gas mark 6.

Use a large muffin tin. No need to grease as the fat from the rashers provide enough lubricant to prevent sticking.

2
Done

Trim the rashers to remove excess fat. Line 2 sections (depending on how many you are making) of a muffin tin with the rashers. Bake in the preheated oven for 10 minutes.

3
Done

While the rashers are baking, whisk the egg with all the remaining ingredients.

4
Done

Remove the muffin tray from the oven and pour in the egg mixture. It doesn't matter if some of the egg goes in between the tin and the rasher. If you have egg mixture over, just grease a muffin section and pour in the mixture to cook alongside the others - egg muffins!

5
Done

Bake for approximately 15 minutes until the tops are firm and just starting to brown. They will be tough if they are over baked.

Remove from the oven and serve on a warm plate. Enjoy!

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Devilled Eggs
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