Bacony Mushroom Egg Muffin sans bread

These are a staple in our house. Every Sunday morning I stumble out of bed, throw back a glass of water, and head to the freezer to commence the defrosting of bacon rashers. I cut out three or six circles of baking paper, line a muffin tray with them, place a rasher of bacon around each base, toss in half a mushroom, and crack two eggs over each muffin cup. Thirty minutes later these bad boys are ready to chill on the bench before being stored in the fridge. It's really as simple as that.

Week mornings used to be much more complicated. When you're on the run or in need of a quick chow-down, it's unbelievably difficult to consume a nourishing breakfast. Toast, muesli, bagels, scones - all these quick and easy modern day breakfast ideas - unfortunately leave you under-nourished and hungry in a matter of hours.

Thank the brilliant homecook!, who at some point in time created the "Paleo Muffin" or "Bacon and Egg Muffin." What ever name you give it, it remains the same compact, healthy, delicious, easy breakfast that goes swimmingly with half an avocado and a handful of spinach.

If you're hoping to start a "health kick" after the "everything goes" silly season, this is a great way to begin.



Bacony Mushroom Egg Muffin sans bread
Makes 6

You'll need:
12 eggs
6 rashers bacon
3 mushrooms, halved
salt, pepper
Optional: thyme sprigs, sliced garlic

To make:

1. Preheat oven to 180 degrees.
2. Cut 6 matching circles out of baking paper to fit the cups of your muffin tray. I created a template on the baking paper by tracing the outside of a dessert bowl then cutting along the line on the paper.
3. Line each muffin cup with one baking paper circle.
4. Place a rasher of bacon on the base and around the sides of each muffin cup.
5. Toss half a mushroom into each muffin cup. If using any optional ingredients, add them now.
6. Crack two eggs into each muffin cup.
7. Sprinkle salt and pepper over each bacon and egg muffin.
8. Place in the oven and bake for 30 minutes.
9. Chill to room temperature then store in an airtight container in the fridge for up to three days.

 Enjoy and happy January!!!