After a bit of foodblogger writing block and not posting for some time, I thought I share my low carb savoury breakfast muffins with you.
They are so easy, gluten free and virtually carb free. I have had great results eating on a low carb diet and with a lot of trial and error, I have found a few recipes that I now call my new favourites.
Ingredients make 2 muffins:
- 2 strips of smoked bacon (perhaps 4 if they are thin)
- 2 eggs
- 30gr of extra mature cheddar cheese
- A sprinkle of chili flakes
- Salad or tomatoes as garnish
Pre heat the oven to 250 C.
Take a muffin tin and line one strip of bacon into each mould (or 2 if thin). Leave the extra hanging over as it will be used to cover the muffin at the end.
Crack the eggs into it, sprinkle with a few chili flakes and divide the cheese equally. The cover with the overlap of bacon.
Cook in the oven for about 8-10 minutes or a bit longer if you want your egg yolk to be firmer.
When ready let them sit for a few minutes, take out carefully and enjoy or add to your lunch box.
I hope you enjoy 🙂