A light meal perfect for people on the move. These Bacon and Kale Egg Muffins are quick to whip up, they’re great as a light meal served alongside a salad, pop them in your work lunch box, or just enjoy them straight out the oven for brekkie.
They are high in protein and good fats which means they will keep you fuller for longer, while still remaining low in carbs. This recipe is also loaded with the goodness that comes from kale, sometimes these leafy greens are a tough one to enjoy but when done right they are delicious, and could easily pass as spinach in these muffins.
Plus there is something about the combination of kale and bacon, it just works really well together. Yum!
Another reason to love this recipe is you can make it the night before, once baked just pop them into the fridge and add them to the lunch packs the next day.
A quick and easy way to get a good amount of protein, healthy fats and overall nutrition into anyone’s diet – kids and adults alike.
5 large free-range eggs
½ cup bacon, diced
½ cup kale, finely shredded
2 tablespoon spring onion (for low FODMAP use only the leafy green tops)
1 tablespoon fresh mixed herbs
1 teaspoon paprika powder
Himalayan salt & pepper, to taste
- Crack the eggs into a mixing bowl, season with salt and black pepper, then whisk together with a fork.
- Add the bacon, kale, spring onion, herbs, and spices to the egg mixture and whisk again.
- Grease a muffin tin with some grass-fed butter or coconut oil.
- Pour the mixture evenly into the muffin cups.
- Bake the muffins in the 180C preheated oven for 20-25 minutes.
- Serve them hot or cold with a crisp side salad or as is.