Eggy Pancetta Breakfast Muffins – Recipe
12 free range or organic eggs
1/2 cup chopped onion
1/4 cup chopped pepper
1/2 teaspoon rock salt
1 clove of garlic finely chopped
1/4 teaspoon paprika
1/2 cup shredded cow or goats cheese
1. Preheat oven to 180°. In a large frying pan, cook pancetta over medium heat until slightly brown, turn off heat and add the onions, peppers, garlic and paprika and leave to sweat.
2. In a large bowl, beat eggs whole, session with salt and black pepper. Stir in pancetta mixture and cheese.
3. Spoon by 1/3 cupfuls into muffin cups coated with coconut or olive oil. Bake 20-25 minutes or until a knife inserted near the centre comes out clean.
Approx. Nutritional Facts
1 serving (1 each) equals 133 calories, 10 g fat (4 g saturated fat), 224 mg cholesterol, 268 mg sodium, 2 g carbohydrate, trace fibre, 9 g protein.