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.
- 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
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
Fat (g) 20
Carbs (g) 7 (Net)
Protein (g) 20