Description
Ready for a a quick and delicious high protein breakfast? It’s egg – plus your favorite thing to eat with eggs. How easy it that? If you have 25 minutes in the morning, you could make a variation of these every day!
Ingredients
- 4 whole Eggs
- ¼ cups Whole Milk
- ⅓ cups Goat Cheese Crumbled
- ⅓ cups Canadian Bacon, Diced Fine
- ½ teaspoons Salt
- ¾ teaspoons Fresh Ground Black Pepper
- 3 Tablespoons Freshly Chopped Parsley
Preparation
1. Preheat oven to 375 F and spray muffin tins with gluten free non-stick cooking spray (I use Pam Original).
2. Whisk all of the ingredients together in a medium-sized bowl.
3. Pour into muffin tins, almost to the top (tip – fill any empty muffin holes with water for more balanced baking).
4. Bake for 12-15 minutes until eggs are puffing up and slightly firm to the touch.
5. Gently remove with spatula (they will reduce in puffiness as they start to cool).
Enjoy!
*You could make these many different ways –
Add your favorite veggies
Add a little salsa for a Mexican flare
Add Italian parsley and prosciutto for an Italian twist
Add feta cheese, tomatoes and black olives for a Greek breakfast
