Geschatte leestijd: 2 minuten
Muffins are experiencing a huge surge in popularity. They are embraced by all sorts of health-conscious people because of the fact that they are so versatile and healthy versions can be made. Anyway, muffins are the epitome of pleasure. Soft, (often) sweet, slightly moist, and exceptionally delicious.
I myself am also a huge fan. Muffins are easy and quick to make and can be kept for more than a day. And what’s more fun than having muffins for breakfast? My favorites are muffins made with oats and plenty of vanilla.
Smarter versions of muffins often contain
more proteins than the muffins you buy at the local coffee bar. Smarter versions are also often slightly smaller than those huge ones at the local coffee bar. Google healthy + muffins + recipe and you’ll find.
But muffins don’t necessarily have to be sweet. And in that case, the protein lover (read: strength athlete) comes into play. You can also make muffins with meat. What did you say? Meat?
Yes indeed! Bacon muffins, with meat, eggs, and a little bit of vegetables. Protein-rich and low-carb. You ask for a recipe? You get a recipe.
Ingredients for Bacon Muffins (for 9 pieces)
- 3 eggs
- 2 egg whites
- 9 slices of lean bacon, prosciutto, serrano ham, or horsemeat
- 1/2 courgette
- 1 medium-sized red onion
- 4 medium-sized mushrooms
- 2 tablespoons olive oil
- 9 cherry tomatoes
- Pepper and salt
Preparation of Bacon Muffins
- Preheat the oven to 200 degrees Celsius
- Finely chop the onion and mushrooms and fry briefly in a tablespoon of olive oil
- Take a muffin cake tin and grease 9 cups with the remaining olive oil
- Line each of the cups with a slice of ham, bacon, or smoked meat
- Grate the courgette coarsely and add some salt and toss together
- Meanwhile, cut the cherry tomatoes in half
- Squeeze the courgette grate and mix the grate with the eggs
- Add the fried mushrooms and onion to the egg mixture
- Spread the mixture over the cups
- Place two halves of cherry tomatoes on each muffin, or not, as you prefer
- Put the tin in the oven for 20 minutes
- Tasty both cold and warm
- Especially with avocado dressing and/or Tabasco
