plantain-egg muffins

Difficulty: easy 20mins

  • 6 eggs
  • 1pack cup mushroom chopped (I used chestnut)
  •  5-6 bacon rashers
  • 1ripe plantain(peeled)
  • 2 red bell pepper chopped
  • 2 medium sized onions
  • salt and pepper to taste
  • 1tbspn olive oil
  • 1birds eye chilli or scotch bonnet( can use black pepper)
  • Extra virgin olive oil spray or any coking spray

  1. Preheat the oven to 375 degrees. grease muffin tray with cooking spray or line with paper liners.
  2. Add the plantain in a blender, and crack in the eggs one at a time and  blend  until smooth, this will take less than a minute,  set aside.
  3. Add the olive oil in a pan, then add onions and peppers cook till fragrant then lastly add the mushroom and cook for 3mins
  4. Allow to cool, transfer the cooked vegetables into the plantain- egg mix
  5. Divide the plantain-egg mixture evenly among the muffin cups.
  6. Bake for 15-18 minutes or until the muffins are set.
  7. Serve immediately or portion out into air tight containers and store In the refrigerator until ready to eat.


You can skip the plantain if you don't have one, and just go with the eggs as shown in the pictures above, I made part plantain-egg mix and part egg and bacon
So which ever way you swing you'll be fine.

Calories: 70kcal per muffin