To kick off Project Christmas Pudding Removal, I whipped up these high protein paleo muffins as a post workout recovery brekky. Very high in protein and delicious is the perfect combination for making amends for the holiday season’s naughties…
Makes 2 serves – one serve 4 muffins. (approx. 7.5 g protein/muffin)
- 2 whole eggs
- 3 egg whites
- 8 organic cherry tomatoes, quartered
- 1/4 red onion, cut fine
- 1 big slice of bacon, cut fine
- (30g pure whey protein – optional)
- salt, cayenne-, black- and white pepper to season
Preheat oven to 185C.
Brown the onions and bacon on a frying pan. Add in tomatoes and cook for a few minutes. Put aside to rest.
Separate three egg whites into a bowl and add in two whole eggs (+ protein powder). Season and whisk thoroughly.
Divide egg mix into 8 muffin cups, and add onion, bacon and tomato mix equally divided.
Place muffin cups in the oven and cook for 20 minutes.
Serve immediately and eat while hot.