Description

Delicious breakfast bacon egg muffins with cheese. Only 80 calories and 8 grams of protein per muffin. Gluten-free, low FODMAP, and low in lactose.

Ingredients

Scale

75 g (½ cup) turkey bacon pieces
4 green onions (green parts only)
5 eggs
100 g (½ cup) lactose-free cottage cheese or Greek yogurt
4 tbsp (¼ cup) lactose-free milk
50 g (½ cup) shredded cheddar cheese
Salt and pepper, to taste

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Instructions

Preheat the oven to 180°C (350°F) and grease a muffin tin with cooking spray.
Slice the green onions into thin rings. Divide the green onion rings and turkey bacon pieces over 9 muffin cups.
Add all the remaining ingredients to a bowl and whisk until mostly smooth.
Pour the egg mixture into the muffin cups, filling each about ¾ full.
Bake the egg muffins for 20 minutes, until set and lightly golden.

Notes

Baking tin: Use a metal muffin tin or a sturdy silicone muffin mold. A flimsy silicone mold won’t work well, as the egg mixture can easily spill out. Lightly grease the tin with cooking spray or a bit of oil.

Storage: Store the egg muffins in an airtight container in the fridge for 3 to 4 days. They’re also freezer-friendly! Just pop them in a sealed container or freezer bag.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Snack
Method: Oven
Cuisine: International

Nutrition

Serving Size: 1 muffin
Calories: 80
Fat: 5
Carbohydrates: 1
Protein: 8