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Egg muffins with mushrooms and herbs

Perfect for batch cooking, breakfast, lunch, dinner and snack. High in protein, fat and nutrients, low in carb and zero nasties. #wildfitspring #cleaneating


Ingredients:

  • 8 eggs

  • 100g bacon bits (or more)

  • 2-3 spring onions or 1/2 onion, chopped

  • 100g mushrooms, diced

  • green herbs (parsley, dill, coriander, basil, thyme, chives are my go-to herbs)

  • salt and pepper to taste

  • tiny bit of butter or olive oil to grease your muffin tin

Method:


Preheat the oven to 180C.

Sauté the bacon bits with the onion if you are using red or yellow onion.

Whisk the eggs and add all the ingredients, but save a few spring of the herbs to decorate.

Grease the muffin tin and pour in the mixture to fill up to 2/3 (they will raise a bit).

Bake for about 25 mins. Check at 20 mins. I like my eggs muffins soft, but if you are batch cooking, they need to cook through.







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