These little Egg Muffins are a brilliantly versatile item for any lunch box. One of the things I find most difficult about watching my carbs is food on the go. Maybe office lunch or a picnic with friends. These wonderful muffins give a variety of easy and cheap alternatives to fulfil midday hunger.
The muffins can be made quickly and easily in advance and will hold up in the fridge for at least 3 days. They can be frozen and can be taken out as they required. Depending on your chosen filling, they can become a little watery once defrosted, but they really are so quick to make you may prefer to make a fresh batch as required.
Perfect to eat cold, but if you have the facilities to heat them, such as a microwave then they are even more gorgeous. Net Carbs 7g per muffin.
Bacon, Mushroom and Leek Egg Muffins
Experiment with fillings for your Egg Muffins. I love Spinach and Cream Cheese. No need to pre-cook the Spinach just pack it into your muffin case with cream cheese and it will cook with the egg.
Ingredients
- 1 Knob Butter
- 2 Rashers Bacon Chopped small (1cmx1cm)
- 4 Large Button mushrooms Chopped small
- 1 Medium Leek Chopped small
- 80 Gm Grated hard cheese
- 5 Medium Eggs Beaten
- 1 Tsp Water
- Salt and Pepper to season
Instructions
-
Pre-heat oven on 180C, Gas mark 4.
-
Melt butter in a frying pan and add the bacon, mushrooms and leek. Cook for about 2 to 3 minutes.
-
Divide the ingredients into 6 silicon moulds. TIP - You need to use silicon moulds to prevent sticking.
-
Sprinkle half the cheese evenly over the muffins.
-
Add a teaspoon of water to the beaten eggs. Add a pinch of salt and pepper and mix in. Pour into moulds filling them almost to the top of each case.
-
Sprinkle remaining cheese across each muffin.
-
Bake in middle of oven for 10-15 minutes.
-
Serve straight away or cool and store in fridge until required.
Nutrients per muffin for above recipe
Cals 95
Fat (g) 20
Carbs (g) 7 (Net)
Protein (g) 20