Pesto And Bacon Egg Muffins
- Servings -
- My Notes -
INGREDIENTS
- 0.5 cup Fresh Basil
- 0.25 cup Toasted Pine Nuts
- 0.33 cup Extra Virgin Olive Oil
- 2 tablespoon Water
- 0.25 cup Grated Parmesan - aged
- Salt and Pepper - to taste
- 0.5 tablespoon Extra Virgin Olive Oil
- 1 bunch Green Onion - chopped, green parts only
- 1 cup Broccoli - shaved
- 6 ounce Bacon
- 7 Eggs
INSTRUCTIONS
- Preheat oven to 350 degrees.
- To make the pesto, in a small food processor add the fresh basil, pine nuts, olive oil, water, and parmesan cheese. Process until smooth, season with salt and pepper, and transfer into a glass mason jar. *This pesto will make more than what is needed for the muffin recipe.
- Heat a medium skillet over medium heat. Add the coconut oil and allow to melt. Add the green onions and sauté until tender. Add the broccoli shavings and bacon and sauté until bacon is cooked and crispy.
- Meanwhile in a large bowl crack the eggs and mix in half of the pesto. Line muffins tins with muffin liners or use the preferred silicone muffin pans. When the bacon is done stir the bacon mixture into the eggs.
- Pour the mixture evenly into about 12 muffin cups. Bake for 20-30 minutes, or until tops start to brown and eggs look set. Enjoy hot or cold.
NOTES
These can easily be frozen or refrigerated for later use. Microwave prior to eating.
Bacon: make sure that there are no sweeteners, or celery salt or celery juice added. Celery is used to 'cure' "uncured" bacon. It is best to get cured unsweetened bacon.
