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The best egg and bacon “muffins”

Recipe from: 26 August 2015
lchf, banting, recipes

Ingredients 10
Servings 8
Time 00:15


  • 2
    butter, melted
  • 30
    almond flour
  • 16
    rashers of streaky bacon
  • 4
  • 1/2
  • 2
    grain mustard
  • 50
    Pecorino cheese, grated
  • 8
    baby rosa tomatoes, halved
  • 5
    sage leaves, chopped
  • Himalayan salt and black pepper



Preheat oven to 180ºC.

Brush melted butter onto the sides and base of 8 large muffin moulds.
Dust with the almond flour. Line the sides and base of the moulds with the bacon.
In a bowl whisk together the eggs, cream, mustard and pecorino, season and stir through the sage.
Spoon this mixture into the bacon-lined moulds and divide the baby rosa tomatoes between the moulds. Season
Bake for 10–12 min, or until golden and firm to the touch.

To serve
Serve warm with extra mustard.

Recipe reprinted with permission of Lose It!.
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