
16 Apr Green Egg and Bacon Muffin Recipe
This Green Egg and Bacon Muffin recipe is a healthy lunch box alternative to cupcakes or quiches for example which are perfect for the whole family. This recipe incorporates some added greens, which I try to get into my girls wherever possible! I have an abundance of frozen silverbeet in the freezer, harvested from last seasons vegetable garden crop. I used this in my batch, however spinach or kale would do the trick also.

Green Egg and Bacon Muffin Recipe
2016-04-07 12:07:08

A tasty way to get your children eating more greens and a fun alternative for their school lunch boxes.
Ingredients
- 6 Eggs
- 3 Rashers of Bacon
- 50-100g Frozen Spinach
- Cheese
- Salt and Pepper
Instructions
- Preheat over to 200 degrees and oil your muffin tray.
- Remove the bacon rind (not the fat) and cut into thirds, making 9 pieces.
- Line the muffin tray with bacon, placing any broken pieces in the bottom also.
- Whisk the eggs, then add defrosted spinach, salt and pepper.
- Pour into your muffin tray and sprinkle each muffin with a little cheese.
- Bake for 20 mins until golden and egg is set.
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