Breakfast Muffins

SERVES 12

Calories: 160

Carbs: 4 g

Fiber: 1 g

Protein: 8 g

1. FRY, DRAIN, then COOL

   1. • 1/2 cup onion, diced for 2 minutes then ADD

      • 250 g potato, peeled, grated and dried

      • 1/2 cup red pepper, diced

      • 2 jalapenos, diced

2. WHISK

   1. • 8 eggs

      • 85 g Canadian bacon, diced 

      • 120 g cream

      • 120 g cheddar, grated

      • 1 T parsley, chopped

      • 1/2 T sriracha

      • 1/2 T chili paste

      • 1/4 t salt

      • pepper

3. FILL BUTTERED and FLOURED muffin tin with EGG MIXTURE

4. TOP with 60 g CHEDDAR

5. BAKE for 23 minutes at 375 degrees

6. COOL in pan for 5 minutes

7. RACK COOL or SERVE