Bacon & Egg Muffin Recipe

Bacon, egg, and vegetables all in one muffin cup!  A very nice weekend breakfast or brunch.

Ingredients:

• 12 slices uncured bacon (check label for Gluten Free)
• 3 eggs, whole
• 3 egg whites
• 4 mini peppers, any colour. Cored.
• 1 small courgette, end removed.
• 1/4 of an onion
• 1 cup baby spinach
• 5 mushrooms, stems trimmed

Method:

1. Heat oven to 180 and grease 12 cups of muffin tin
2. In a skillet, cook the bacon strips until gently browned (flipping halfway), then remove to plate and blot dry with paper towel.
3. In a food processor, mince all the veggies (or shred/dice as desired). Add them to a large bowl.
4. Add 6 whole eggs, and 12 egg whites. Mix well.
5. Wrap 1 slice of bacon around each muffin well.
6. Divide egg/veggie mixture between the wells, pouring nearly to the top (you don't want these to overflow).
7. Bake for 20 minutes. A knife inserted will come out with crumbles or clean - no liquidy egg.
8. Remove to wire rack to cool & serve once cooled.