Egg Muffins

Name: Egg Muffins
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 scallions, finely chopped; 90gr\3oz chopped air-dried chorizo or salami or cooked bacon; 6 eggs; 2 tbsp. red pesto or green pesto (optional); 90gr\3oz salt and pepper; shredded cheese/ vegan ricotta (dairy free); parsley (optional)

Preheat the oven to 350°F/175°C.

Cook25 min
Total25 min
Serves2
LevelIntermediate

Breakfast Gluten-Free High-Protein Keto Low-Carb

Ingredients

2 scallions, finely chopped
90gr\3oz chopped air-dried chorizo or salami or cooked bacon
6 eggs
2 tbsp. red pesto or green pesto (optional)
90gr\3oz salt and pepper
shredded cheese/ vegan ricotta (dairy free)
parsley (optional)

Preparation

Preheat the oven to 350°F/175°C.
Line a muffin tin with non-stick, insertable baking cups or grease a silicone muffin tin with butter.
Add scallions and chorizo to the bottom of the tin.
Whisk eggs together with pesto, salt and pepper. Add the cheese and stir.
Pour the batter on top of the scallions and chorizo.
Bake for 15–20 minutes, depending on the size of the muffin tin.
Serve with fresh parsley on top (optional).