Bacon Wrapped Frittata Muffin Recipe

TIME: 30 MINS

Bacon Wrapped Frittata Muffin Recipe
Yields1 Serving
Total Time30 mins
 2 tbsp coconut oil or other good- quality fat, plus extra for greasing
 ½ onion, finely chopped
 2 garlic cloves, crushed
 6 Swiss brown mushrooms, thinly sliced
 ½ red capsicum, finely chopped
 1 tbsp chopped flat-leaf parsley leaves
 1 large handful of baby spinach leaves, roughly chopped
 Himalayan salt and freshly ground black pepper
 10 free-range eggs
 3 tbsp nut milk or coconut milk
 2 tbsp coconut flour
 12 thin slices of bacon
 8 cherry tomatoes, cut into 5 mm thick slices
1

Preheat the oven to 175C. Grease a 12-hole muffin tin with a little coconut oil.

2

Melt the coconut oil or fat in a large frying pan over medium heat. Add the onion and
garlic and sauté for 2 minutes. Stir in the mushrooms and capsicum and sauté for a further 3 minutes, or until tender. Add the parsley and spinach and cook until the spinach is just wilted. Season with salt and pepper and transfer the cooked vegetables to a colander to drain off the excess liquid.

3

Crack the eggs into a large bowl and whisk with the nut or coconut milk and coconut flour. Season with salt and pepper, add the cooked vegetables and mix until well combined.

4

Line each muffin hole with 1 slice of bacon, covering the base and sides completely. Spoon in the frittata mixture until level with the rim of the tin. Top each muffin with 2 slices of cherry tomato.

5

Place the muffin tin in the oven and bake for 15–20 minutes, or until the muffins have risen and a metal skewer inserted in the centre of a muffin comes out clean and dry. Remove from the oven and allow the muffins to cool in the tin for 2 minutes before turning out onto a wire rack to cool completely. Store in an airtight container in the fridge for 2 days.

Category

Ingredients

 2 tbsp coconut oil or other good- quality fat, plus extra for greasing
 ½ onion, finely chopped
 2 garlic cloves, crushed
 6 Swiss brown mushrooms, thinly sliced
 ½ red capsicum, finely chopped
 1 tbsp chopped flat-leaf parsley leaves
 1 large handful of baby spinach leaves, roughly chopped
 Himalayan salt and freshly ground black pepper
 10 free-range eggs
 3 tbsp nut milk or coconut milk
 2 tbsp coconut flour
 12 thin slices of bacon
 8 cherry tomatoes, cut into 5 mm thick slices

Directions

1

Preheat the oven to 175C. Grease a 12-hole muffin tin with a little coconut oil.

2

Melt the coconut oil or fat in a large frying pan over medium heat. Add the onion and
garlic and sauté for 2 minutes. Stir in the mushrooms and capsicum and sauté for a further 3 minutes, or until tender. Add the parsley and spinach and cook until the spinach is just wilted. Season with salt and pepper and transfer the cooked vegetables to a colander to drain off the excess liquid.

3

Crack the eggs into a large bowl and whisk with the nut or coconut milk and coconut flour. Season with salt and pepper, add the cooked vegetables and mix until well combined.

4

Line each muffin hole with 1 slice of bacon, covering the base and sides completely. Spoon in the frittata mixture until level with the rim of the tin. Top each muffin with 2 slices of cherry tomato.

5

Place the muffin tin in the oven and bake for 15–20 minutes, or until the muffins have risen and a metal skewer inserted in the centre of a muffin comes out clean and dry. Remove from the oven and allow the muffins to cool in the tin for 2 minutes before turning out onto a wire rack to cool completely. Store in an airtight container in the fridge for 2 days.

Bacon Wrapped Frittata Muffins