Egg & Bacon 'muffins'
Author: Nadia Felsch
Cuisine: Healthy Eating
Prep time:
Cook time:
Total time:
yield: 9 regular size muffins
- 6 eggs
- 2 tablespoons red onion
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 2 tablespoons grated cheddar cheese
- ΒΌ cup milk (almond works well)
- Salt and pepper, to taste
- 9 bacon rashers (optional)
- Preheat oven to 175 degrees Celsius (electric)
- Grease muffin tray well
- Crack eggs into a large mixing bowl and whisk well
- Finely chop onion and herbs
- Add to eggs with cheese, milk and seasoning
- Combine well
- If using bacon, wrap muffin holes with rashers
- Fill muffin holes with mixture to just under the rim
- Bake for 15 mins until eggs are just set
- Serve with avocado for breakfast or on the go as a snack
Herbs can be substituted for anything you prefer or have on hand.
Store in an airtight container in the fridge for up to 2 days.
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/10/08/egg-bacon-muffins/
3.4.3177