|2 Tbs||butter — melted|
|30 g||almond flour|
|16||bacon — streaky, rashers|
|2 tsp||wholegrain mustard|
|50 g||pecorino cheese — grated|
|8||rosa tomatoes — baby, halved|
|5 g||fresh sage — 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.
Serve warm with extra mustard.
Recipe reprinted with permission of Lose It!.
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