This is a great breakfast that’s packed with protein and healthy fats and will keep you feeling full all morning. I’ve found this recipe at 30 days Sugar Free, you can find the recipe here.Best of all, you can make them the night before, store them in the refrigerator overnight and then eat them on your way to work the next morning. They also make great on-the-go snacks. Just wrap them in aluminum foil to keep them fresh.
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Ingredients – makes 6 muffins
12 free-range eggs
6 rashers of lean, smoked, bacon
1 red pepper
1 small onion
2 ounces grated cheddar cheese
1 tablespoon olive oil
Salt and pepper
Pre-heat your oven to 200 degrees centigrade/400 degrees Fahrenheit. Use the olive oil to lightly grease six muffin cases. Break the eggs into a bowl and whisk thoroughly. Chop the bacon finely and add to the eggs. Remove the stalk and seeds from the red pepper and dice finely, chop and add the onion. Add them to the eggs. Stir all the ingredients together and then pour an equal amount of the mixture into each muffin case. Top with a sprinkling of cheddar cheese and season with salt and pepper. Place the muffin cases on a baking tray and then put them in the hot oven for 15-20 minutes. Eat immediately or allow to cool and save for later.
You can easily print this recipe going to the original source of the recipe here.
Nutritional breakdown per muffin
Fat 15.1 grams
Carbohydrates 4.5 grams
Sugar 2.2 grams
Protein 14.1 grams
Fiber 1 gram
More Sugar-Free ideas
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