These cheese, bacon and onion brekkie muffins are high in protein to keep you full and can be prepared in advance and eaten on the run. They are gluten free making them a healthy option for those on gluten-free diets.
1/2 cup cheddar cheese, grated
1 large brown onion, peeled and sliced
1/2 leek, sliced
1 small sweet potato, grated
6 free-range or organic eggs
6 rashers of bacon, rind removed and chopped
1/4 cup parsley, chopped
1/2 cup almond meal
1/4 cup ground flaxseed
Pinch sea salt
1/3 cup water
1 tbsp olive oil (for frying)
Preheat oven to 180oC and grease a muffin tin.
Heat 1 tbsp. olive oil in a fry pan on medium heat and saute onion and leek for 2 minutes, then add in bacon and fry until bacon is slightly crispy.
Whisk the eggs and water together, then mix through the remaining ingredients (including the onion-bacon mixture) until well combined.
Pour mixture evenly between muffin cups and place tray in the oven.