Bacon and Egg Muffins
Makes: 12 (90g)
55g onion - finely diced
50g bacon - finely diced
100g red capsicum - finely diced
70g broccoli florets - finely diced
50g brown mushrooms - finely diced
25g sundried tomatoes - chopped
8 whole eggs
250ml milk of choice
Pre-heat oven to 160 degrees and grease a muffin tin.
Pre-heat hot plate to a medium-high heat.
Saute onion and bacon for 2-3 minutes, before adding the capsicum and cooking for another 2-3 minutes.
Add the broccoli and mushroom and add cook for an additional 3-4 minutes.
Remove from heat and stir in sundried tomatoes.
Add eggs and milk and whisk to combine.
Fill muffin tray to 1/2-3/4 full with egg mix.
Top with chopped chives.
Place in the oven and cook for 15-20 minutes.
Remove from oven and allow to cool slightly before removing from tins and cooling completely on a wire rack.
*Best stored in airtight container in the fridge up to 3 days.
Per serve (90g) / Per 100g
Energy (kJ): 479/532 | Protein (g): 14.7/16.3 | Fat (g): 2.9/3.2 | Saturated Fat (g): 1.2/1.3 | Carbohydrates (g): 5.8/6.4 | Sugar (g): 5.1/5.6 | Sodium (mg): 363/404