The perfect bake ahead recipe, these egg muffins pack a nutritional punch and can be made ahead and kept in the fridge for a grab and go protein snack.
Coconut oil or ghee for greasing
6 rashers nitrate free bacon (for meat option) OR
Grated broccoli/cauliflower/sweet potato/baby spinach/scallions + grated cheddar
6 free range eggs
Herbs/seasoning optional to taste
Preheat oven to 200 degrees and lightly grease a 6 cup muffin tray. Press bacon rashers or assorted greens & cheddar along bottom and sides of cup. Crack an egg (or 2!) into each muffin cup, then sprinkle with herbs and seasoning to taste. Bake for 15 minutes or until the egg whites are set. Once slightly cooled, remove egg muffins from tray & serve!