Bacon and Egg Muffins

Nutrition Facts
Serving Size 2 Muffins
Servings Per Container 6

Amount Per Serving
Calories 362 Calories from Fat 290.7
% Daily Value*
Total Fat 32.3g 50%
Saturated Fat 18.2g 91%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 585mg 24%
Total Carbohydrate 2g 1%
Dietary Fiber .1g 0%
Sugars .5g
Protein 16.90g 34%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Bacon and Egg Muffins

These delicious breakfast muffins have no nasty flour, wheat carbage in them, just wholesome yummy stuff to give you a great start to the day, or a great start to the afternoon, if you’re like me and eat them at 11am.

  • 25g Parsley Sprigs
  • 200g Bacon
  • 200g Shredded cheddar cheese
  • 3 Eggs
  • 200g thickened cream
  • Salt and Pepper to taste

Preheat the oven to 200 degrees Celsius.

Chop off the leafless stalks of the parsley, but don’t worry about the stalks that have leaves attached, the thermomix will make light work of them. Chop for 4 seconds on speed 6, and then enjoy the fresh parsley smell for a sec. 🙂

Remove the rind off the bacon and drop 200 grams into the bowl, and chop for 4 seconds on speed 4

Put the rest of the ingredients into the TM and mix on speed 2, 10 seconds, REVERSE. Scrap down the sides and repeat.

Pour into your muffin tray, the mix should make 12 small muffins. Bake them until they are golden brown on top.