I had been thinking of ways to make the egg muffins even tastier and decided to trial cheese instead of meats. As you may know from my Chorizo Breakfast Egg Muffins, meat is a great way to add flavour to these lovely muffins, but this time I threw in a strong cheese... and it worked!
I chose Goats Cheese because people with a lactose intolerance, dairy allergy, or other dietary considerations may be able to eat it. Also because I love goats cheese!
This recipe would work perfectly with a caramelised onion chutney and a big leafy salad.
I had mine reheated for lunch with roasted Butternut Squash and Sprouts & Pancetta. AMAZING!
RECIPE:
Remember to always use organic & good quality products where possible.
- 7 Eggs
- Goats Cheese
- Turkey Bacon ~ or regular bacon/ham
- 5 Cherry Tomatoes
- White Onion ~ 1/2 or a medium size
- Roasted Butternut Squash cubes
- Salt, Pepper, Garlic & Chilli grinder
- Coconut/Olive Oil
- Whisk Eggs and add seasoning
- Dice Goats Cheese ~ portion size to your taste
- Cut Turkey Bacon, Tomatoes & dice Onion
- Oil line muffin tray/cases (my silicone ones from Tesco are amazing- non stick)
- Pop into oven on 160c for 30 mins
- Then up on high to brown/crisp the tops
- leave to stand for 5-10 mins
- Pop out of tray/cases
- Serve & Enjoy :)
- or Lunch box up & reheat & Enjoy! :)
I hope you like the recipe, let me know how you get on.
Remember that this recipe can be used with alterantive meat. cheese and veges. Nearly every ingredient works~ be careful if using spinach and tomatoes as too much = soggy results!
Sofit xxxxxxxxxx
No comments:
Post a Comment