Prep time: 10 minutes
- Cooking time: 15-20
- Serves 4
- mini muffin tin
- mixing bowl
- 8 pastured eggs
- 1/2 cup cooked broccoli cut into small pieces
- 1/4 cup red pepper finely chopped
- 3 strips bacon
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp fresh chopped Italian parsley
Start by cooking your bacon. I took the easy way and cooked it in the mirco for 2.5-3 minutes depending on the strength of your micro. I layer paper towels on the bottom and top of a microwave safe plate. If you're not a fan of the microwave, cook it in the pan until fully cooked. Either way, don't discard the bacon fat if you cooked on the stove top and don't discard the greasy paper towels, if you cooked it in the micro. Finely chop the bacon and set aside.
Next beat your eggs with the whisk until they're fully incorporated. Add the rest of the ingredients and whisk again until fully combined. Set aside.
Grease your muffin tin with the bacon fat and slowly scoop out a little of the egg mixture into the muffin tin. Cook for 15-20 minutes or until set. The way to check is to press with your finger and see if the egg has hardened. Once fully cooked, let cool for 5 minutes (if you can resist). Best way to remove them is to cover them with a cutting board and turn upside down so they all pop out. If any of them stick, you can slide a small spatula or butter knife along the side and loosen them up. They're also fantastic at room temperature and store well in the fridge for the next day.