Bacon, egg and cheese muffins
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 4
- Dietary
- HealthyPregnancy-friendly
These handy, healthy muffins are made with coconut flour and are perfect for refuelling when you’re on the go.
Each muffin provides 274 kcal, 18g protein, 10.5g carbohydrate (of which 2.7g sugars), 18g fat (of which 8g saturates), 6g fibre and 1.8g salt.
Ingredients
- baconbacon: 4-6 bacon rashers bacon
- eggs: 4 free-range eggs
- yoghurt: 4 tbsp full-fat probiotic yoghurt (or ready-made apple sauce)
- coconut flour: 4 tbsp coconut flour
- Cheddar: 40g/1½oz mature Cheddar, grated
- spring onions: 2 spring onions, trimmed, finely sliced
- kale: small handful kale, tough stems removed, leaves finely sliced
- baking powder: ¼ tsp baking powder
- salt: ¼ tsp salt
- black pepper: large pinch freshly ground black pepper
Method
Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper.
Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool, then chop into pieces and set aside.
Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined.
Divide the muffin batter equally among 4 of the holes of the prepared muffin tin, or until the mixture reaches three-quarters of the way up the sides.
Bake for 18-20 minutes, or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean.
