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.
2 scallions, finely chopped
5 oz. chopped air-dried chorizo or salami or cooked bacon
2 tbsp red pesto or green pesto (optional)
salt and pepper
6 oz. shredded cheese
|Net carbs||2 g|
- 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.
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.