Egg and Bacon Muffins

Tips to stay thankfully nourished

As a mum with a passion for wholefoods, I'm always looking for easy ways to sneak extra nutrients into my kids diets! This quick and easy egg and bacon muffin recipe is a great example. It ticks all the essential boxes:

  • Made from 100% real foods
  • Extra nutrients from hidden veg
  • Low carb and paleo
  • Gluten free and dairy free
  • Quick and easy to make
  • Tastes great!

As an added bonus, this one is boosted with the nutritional super-powder of liver! But don't worry, you can't taste it!

Give these a try and let us know what you think.

  • Prep: 5 mins
  • Cook: 20 mins
  • Makes: 24 mini muffins

 

 

What you will need

  • 6 large eggs
  • 1/4 cup coconut cream/ full fat canned coconut milk
  • 150g nitrate free bacon, chopped
  • 1 medium zucchini, grated, juices roughly squeezed out
  • 2 tsp Thankfully Nourished liver powder
  • 2 tsp nutritional yeast
  • 2 tsp curry powder
  • 1 Tbsp coconut flour

How to make it

  1. Preheat oven to 170’C.
  2. In a mixing bowl whisk eggs with coconut milk.
  3. Add Thankfully Nourished liver powder and nutritional yeast and whisk to combine.
  4. In a small frying pan, fry off bacon.
  5. Add bacon, zucchini to egg mix and combine.
  6. Spoon mixture into a lightly greased mini muffin tray.
  7. Bake in oven for for 15-20 mins or until golden on top and cooked through.
  8. Allow to cool.

Tips: You can also add 1/4 tsp onion powder + 1/4 tsp garlic powder for extra flavour. You can also swap bacon for chopped sun-dried tomatoes.

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Recipe by Casey-Lee Lyons. To download her free recipe e-book or to browse through hundreds of delicious recipes visit www.livelovenourish.com.au