Life is uncertain. Eat dessert first … check this Recipe: Bacon, egg and cheese muffins
How to Make Bacon, egg and cheese muffins
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes 4
Ingredients
- 4-6 bacon
- 4 free-range eggs
- 4 tbsp full-fat probiotic yoghurt
- 4 tbsp coconut flour
- 40g/1½oz mature Cheddar
- 2 spring onions
- small handful kale
- ¼ tsp baking powder
- ¼ tsp salt
- large pinch freshly ground black pepper
Method
-
Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper.
-
Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside.
-
Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined.
-
Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides.
-
Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean.
