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On one rainy Sunday morning my husband made us breakfast. Bacon-egg muffins. They were good! I saw the recipe in one of my low-carb cook books (Karpin ateriakirja), but since we didn’t have tomatoes to put on top of the muffins, we put cheese. And these work well re-heated too so you can make these in advance!

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BACON-EGG MUFFINS (6 muffins)

6 slices of bacon

6 eggs

6 slices of cheese

  1. Preheat the oven to 200 C
  2. Wrap the bacon around a (silicone) muffin pan hole
  3. Add one egg to each hole (add spices, we used roasted garlic & pepper)
  4. Add cheese on top
  5. Bake for 15-20 min
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