Life is uncertain. Eat dessert first … check this Recipe: Bacon, egg and cheese muffins
How to Make Bacon, egg and cheese muffins
less than 30 mins
10 to 30 mins
- 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
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.