Recipe - Bacon & Tomato Egg Muffins

One of my favourite Paleo breakfast recipes and perfect for food prepping. I either serve mine with Avocado or if I'm feeling for something a bit extra I cut the muffins in half and fill with protein or veg. Kind of like a mini slider if you will.

This recipe will make a batch of 12, perfect for a 12 cup muffin tray. Here's what I did: 

Ingredients - 

• 12 eggs
• 12 cherry tomatoes (quartered)
• 1 tsp garlic powder
• tbsp bacon lardons
• 2 tsp of cilantro/coriander
• 1/2 tsp pepper (or to taste)

Instructions:

1. Preheat over to 180 and grease all cups in muffin tray with coconut oil.
2. In a bowl add eggs and beat. Then add the bacon lardons, quartered tomatoes, cilantro, pepper and garlic powder. Stir mixture.
3. Divide mixture evenly into all muffin cups and place in the oven for 20 - 25 minutes. They should rise and are ready when they are a nice yellow colour.

 Serve straight away or cool on a wire rack and store in a container in the fridge (max two days). You can also store these in the freezer and microwave for a few minutes when ready to serve.

You can also tweak this recipe to add whatever vegetables or protein you like. For example why not try shredded pork and onion? What did you add to yours?