These aren’t sweet cake versions but they fill the protein need to start your day right.

I’ve posted and seen similar before. What makes these different is I blind-bake (not usually applied no a non-pastry item but you get the idea) the bacon in the tins first so it’s a bit crispier when served. Plus, there’s the addition of coconut cream (NOT coconut milk) to the eggs for a smooth custard that’s non-dairy for those that can’t or won’t do dairy.

They lend themselves to lots of variety so feel free to get creative. Just try not to use too many vegetables that are full of moisture as it’ll make the final product a bit dribbly. I find fresh tomatoes not the best choice but sundried tomatoes are awesome. Experiment and tell us what you come up with.

Final caution: It might take longer to bake then I’ve noted as it depends on your oven and climate. I don’t make these rules and baking seems to defy the laws of physics whenever it suits the powers that be. Keep an eye on things and you’ll be fine.

Now get cracking!

See what I did there…eggs…shells…cracking…

Makes 12 medium sized muffins.

1 dozen Eggs
3/4 270ml can Coconut cream
12 slices Bacon
Coconut oil or other oil for coating tin
3 scallions
Salt and pepper to taste

PREHEAT oven to 260C or just whack it to High.
COAT muffin tins with oil. I just use my fingers…very primal. Plus I get moisturised to help my lifting callouses. Win-win
LINE side of muffin tin cups with a slice of bacon. Make sure it’s standing upright; it’s not hard.
BAKE the bacon-filled cups for about 10 mins or until the bacon is starting to crisp.
WHILE bacon is cooking, whisk all the eggs and the coconut cream. Add a dash of salt if you want but the bacon will most likely be salty so it’s not crucial.
TRANSFER mixture to a large pourable vessel like a measuring cup so when you transfer it to the tins you won’t spill any and make a mess. Yes, I learned this the hard way. Feel free to learn the same.
CHOP scallions and dice chillies.
REMOVE tin from oven
CHANGE oven temperature to 180C / 360F.
POUR the egg mixture into the cups. Slightly under fill as they will expand.
DROP on a few chopped scallions (and chilli if you are adventuresome).
BAKE in oven for 15-20 minutes keeping an eye on them so they don’t burn.
REMOVE and let them cool before gently removing.

SERVE with a green salad or nosh it plain as you race to work or your workout.



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