The best egg and bacon “muffins”

Lose It!
8 servings Prep: 15 mins, Cooking: 12 mins

A muffin fit for the Banter.

By Food24 May 04 2015
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Ingredients (10)

2 Tbs butter — melted
30 g almond flour
16 bacon — streaky, rashers
4 eggs
1/2 cup cream
2 tsp wholegrain mustard
50 g pecorino cheese — grated
8 rosa tomatoes — baby, halved
5 g fresh sage — chopped
himalayan salt and black pepper
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Method:

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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