- Health advice
- Jul 06, 2015
If you’re looking for a quick and easy snack, or an easy breakfast or lunch on the run, then look no further than these Paleo-inspired egg and bacon muffin cupcakes.
Simply made with eggs, bacon and the optional addition of cheese and herbs, these tasty little morsels make great lunchbox fillers for the kids, or a simple breakfast for those busy mornings.
(Inspired by I Quit Sugar, Sarah Wilson)
Egg and Bacon cupcakes
- 6 free-range organic bacon rashers
- 6 organic eggs
- 6 Tablespoons feta (crumbled or a few Tablespoons of grated cheddar (optional))
- Pinch Himalayan salt
- Pinch mixed dried herbs or a couple of Tablespoons of fresh chopped parsley or chives
- Coconut or olive oil for greasing muffin tray
- Heat oven to 190 C
- Lightly grease a 6 cup muffin tray with coconut or olive oil
- Place a rasher of bacon in each muffin cup, looping it around so that it covers the base and sides
- Crack an egg into each bacon lined muffin cup, sprinkle with feta, cheese and herbs (if using)
- Bake in oven for 15 – 20 minutes or until egg whites are set firm
- Remove from oven, allow to cool for a few minutes in tray
- Serve warm with some salad leaves and avocado for a delicious wholesome breakfast or lunch!
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