Healthy breakfast muffin
Ingredients
- 15 ml olive oil
- 12 chopped mushrooms
- 250 ml chopped onion
- 375 ml almond flour
- 5 ml baking powder
- 2.5 ml fine sea salt
- ground pepper to taste
- 6 big eggs
- 45 ml vegetable milk
- 125 ml chopped basil leaves
- 1 bacon
- 30 g collagen protein
Instructions
- In a large skillet, heat oil over medium-high heat. Cook and stir mushrooms and onions for 4 to 5 minutes or until they begin to brown and the liquid has evaporated. Remove from heat and let cool.
- Preheat the oven to 400 ° F. Grease or spray the molds of a standard 12-piece muffin pan.
- Bake bacon 6-7 minutes and put on paper towels. Cut the bacon into pieces without the fat. Book.
- In large bowl, mix almond flour, baking powder, salt and pepper.
- In a medium bowl, whisk eggs and milk until smooth.
- Add the egg mixture to the flour mixture, stirring until all is well mixed. Stir in mushrooms-onions, basil and bacon
- Spread the dough evenly between the muffins.
- Bake in preheated oven for 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool in a box on a rack for 5 minutes, then transfer to the rack to cool. Serve hot or at room temperature.
Notes
I added lemon peel to the mixture to give a twist,