Generally ‘egg and bacon’ and ‘muffins’ do not go in the same sentence – however through Sarah Wilson’s ‘I quit sugar’ cookbook, I have discovered this delicious and healthy breakfast or lunch treat that nourishes you and keeps you full for hours! I have modified it slightly from the original, and every time I make them they are always slightly different…but this is what I love most!
This recipe originally called for bacon, but I prefer the flavour of prosciutto – plus it is a bit thinner and makes it a bit crunchier! I normally make these for me and my husband for a quick mid-week breakfast, often after we’ve been exercising in the harsh Melbourne winter we feel like a warm and hearty breakfast! However, I’ve made them for my extended family to have with a bowl of soup for lunch (instead of bread). They take no time to make and you can really add anything you want. I’ve also made them in smaller size tins for a big group at a brunch, and they were a real hit with everyone. For vegetarians I just skipped the prosciutto and added a few more vegies. The below guide is for 6 muffins:
6 slices of prosciutto
6 little pieces of broccoli
Dollop of sheeps yoghurt
6 little pieces of goats cheese
Few sprigs of parsley from the kitchen garden
Little bit of cracked pepper, don’t need salt as the prosciutto is salty!
Line a 6 pack muffin tray with a little bit of coconut oil, and then layer a piece of prosciutto per hole around the edge, flopping the last bit into the middle of the tray. Whisk up your eggs, yoghurt, chilli flakes, parsley and pepper. Pour evenly through the 6 muffin holes. Then put a little broccoli piece and a piece of cheese into the middle of each muffin, put in the oven for 15mins on 180 degrees Celsius – and there you go!
They are best eaten when warm straight out of the oven, and will rise a bit like a souffle…but will settle down again as they cool.
Let me know what you think and tell me what you like to put in them!