Bacon and Egg Muffins
These muffins are a little different from regular muffins. They contain no flour or oil, only bacon, eggs, and other tasty ingredients of your choice. They're delicious for breakfast!
Servings: 6 muffins
Ingredients
- 6 slices of bacon
- 3 large eggs
- Dash of cream about 3-4 tablespoons
- 1 spring onion
- 8 cherry tomatoes
- Handful of grated cheese
- Salt and pepper
- Italian herbs
Instructions
- Lightly grease the cupcake tin and line it with bacon slices. Cut the cherry tomatoes into quarters and divide them between the cups. Finely chop the scallions and sprinkle them, along with the cheese, over the muffins. In a bowl, beat the eggs with the cream and herbs.
- Divide the egg mixture among the cups and sprinkle some extra cheese on top.
- Bake the bacon and egg muffins on a tray in the oven at 180°C/350˚F (conventional oven) for 15 minutes or until the egg is cooked. You can easily check this by inserting a skewer; the egg should be completely set.
- When you take the muffins out of the oven, they will be nice and big, but they will sink as they cool. They may not look perfect, but they taste great!
How to store
They can be stored in the refrigerator for 3-4 days.