This recipe was inspired by the widely loved bacon and egg pie along with my love of cheese and onion. I created a low carb version by leaving out the pantry that you'd typically have. You can see my video tutorial here. I use a six cup medium sized muffin to make this recipe and count two muffins as one serve. Feel free to add any additional ingredients for more a vege hit such as broccoli or zucchini. You can also omit the cheese if you're going strictly Paleo.
Low Carb Bacon & Egg Muffins
2 rashers of bacon
1/4 C grated cheese
6 medium eggs
1 tbsp cream - cows or coconut
1 sprig fresh parsley
2 tbsp micro grated cheese
1 tbsp butter or coconut oil
LETS MAKE IT
Preheat your oven to 180 degrees fan bake.
On a chopping board, dice your bacon and onion along with roughly chopping your parsley. Put these to the side, along with your grated cheese for use later. Crack your eggs into a small bowl, add cream and whisk until well beaten.
Grease your muffin tray with coconut oil. If your coconut oil has solidified, pop it into the microwave for 30 seconds or alternatively run hot water over it until it is liquified. I like to use a paper towel to easily distribute the oil.
Add your bacon, onion and grated cheese to the muffin tins making sure to ensure an even amount in each cup. You can then go ahead and do the same with your egg mixture. As a final touch sprinkle your micro-grated cheese over the top of each egg mixture. I usually use parmesan.
Place this oven and allow to cook for 10 - 15 minutes, until the tops are golden brown and the muffins are cooked through. Upon removal from the oven, flip the muffins on their side to allow them to cool faster.
For the muffins you're not wanting to eat immediately, you can put these into a airtight container or ziplock bag and keep them in the fridge for up to a week. When you're wanting to eat them, you can pop them in the oven for 30 seconds to warm through or eat them cooled.
I like to serve mine with a knob of butter. Alternatively, you could spread with relish and serve with a light side salad.
SEE THE VIDEO TUTORIAL HERE:
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