Deliciously healthy egg muffins!
... and Gluten Free !
Do you get up and go straight to work without taking the time to eat breakfast?
Okay, let me help with that!
Here is a perfect, quick, easy but also healthy recipe to make.
You can cook them the night before, keep them in the fridge and eat them on the go!
What do you need for this recipe?
6 large eggs
Salt and pepper, to taste
3 slice of bacon
4 brown mushrooms
2 small bell peppers
1 tablespoon of fresh chopped basil
Steps to follow:
Preheat the oven to 180°C
Lightly spray a 6-cup capacity muffin tin with olive oil
Chop all the vegetables and cook them in a pan with olive oil
Cook the bacon and chop it
In a large bowl, whisk the 6 eggs
Add some chopped basil leaves
Season with salt and pepper
Add the egg and basil mixture halfway up into each tin (the muffins puff up while they cook in the oven)
Add the toppings (fill the muffin cups 3/4 of the way up to prevent overflow)
Bake in the oven for 20 minutes...
...and voilà !
Serve or store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve!