Wednesday, 6 June 2012

Bacon & Pesto Egg Muffins (GF LowFODMAP LowGI)

My road-trip saviours!  These are very easy to make an really simple to adapt; change bacon for tuna, courgette for mushrooms, change the type of cheese - whatever way they taste great and are handy take-with-you snacks.  Makes 6.


1/4 green pepper
1/4 courgette
1 slice bacon
handful of grated cheese
4 eggs, beaten
1 tablespoon pesto
Silicon muffin cases


Chop the green pepper, bacon and courgette into small pieces, mix, and share between the muffin cases.  Add grated cheese to each case.  Beat the eggs, adding salt and pepper, then share between the muffin cases.  Top with 1/4 teaspoon of pesto.  Cook in the oven at 180c for 20 min.  The muffins will shrink back once they come out of the oven.  Leave to cool for 5 minutes then remove from the silicon cases.

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