Ingredients
-
2 Bacon rashersLow salt is best
-
1 Egg
-
A splash to loosen the egg MilkRegular, almond or coconut milk
-
1/8 spoon Mustard Powder
-
1/4 spoon Tumeric
-
Sprinkle Freshly ground black pepper
-
15g Mature Cheddar CheeseOptional
-
1 teaspoon Dill or Parsley
Directions
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! |
