Bacon and Egg Muffins

EggMuffins

Makes: 12 (90g)

Ingredients

  • 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

Directions 

  1. Pre-heat oven to 160 degrees and grease a muffin tin.

  2. Pre-heat hot plate to a medium-high heat. 

  3. Saute onion and bacon for 2-3 minutes, before adding the capsicum and cooking for another 2-3 minutes.

  4. Add the broccoli and mushroom and add cook for an additional 3-4 minutes.

  5. Remove from heat and stir in sundried tomatoes. 

  6. Add eggs and milk and whisk to combine. 

  7. Fill muffin tray to 1/2-3/4 full with egg mix.

  8. Top with chopped chives. 

  9. Place in the oven and cook for 15-20 minutes.

  10. 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. 

Nutritional Information

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