Lipo egg muffins
Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening.
10 Minutes
Serves 2
Medium
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Ingredients
2 scallions, finely chopped
5 oz. chopped air-dried chorizo or salami or cooked bacon
12 eggs
2 tbsp red pesto or green pesto (optional)
salt and pepper
6 oz. shredded cheese
Nutrition
| Net carbs | 2 g |
| Fat | 26 g |
| Protein | 23 g |
| kcal | 336 |
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin with non-stick, insertable baking cups or grease a silicone muffin tin with butter.
- Add scallions and chorizo to the bottom of the tin. Whisk eggs together with pesto, salt and pepper. Add the cheese and stir.
- Pour the batter on top of the scallions and chorizo and bake for 15–20 minutes, depending on the size of the muffin tin.
Additional Tips
Kids love these cheesy muffins. Perfect for a lunchbox! Can be eaten hot or cold. Prepare a big batch and store in the refrigerator for 3-4 days or freeze them.