Egg Muffins

With level 2 fast approaching, it's time to get back into the groove of meal prep and healthy eating.

These Egg Muffins are great, they can be made ahead of time, can be frozen and can be had as a breakfast, snack or a lunch with a side salad.

Serves 12

Ingredients:

• 12 Eggs Free-Range

• ½ cup Cream

• Salt & Pepper (to taste)

• 340 g Bacon Streaky

• ½ Red Onion

• 3 cup Baby Spinach

• ½ cup Cherry Tomatoes

• ¾ cup Mozzarella Cheese

Cooking Instructions

1. Preheat oven to 180°C and grease a muffin tray with butter.

2. Add bacon to a skillet/pan and cook through.

3. Add onions to the bacon and cook until translucent.

4. In a large bowl, combine the eggs, cream, salt and pepper.

5. Add spinach, tomatoes, cheese to the egg mixture.

6. Stir in bacon and onions until well combined.

7. Pour mixture into prepared muffin tins.

8. Bake in the oven for 20-25 minutes, or until cooked.

Macros:

Carbs: 4.2g

Protein: 19.4g

Fat: 11g