Start on site early?  Need a takeaway breakfast? 

I was blown away by the number of vehicles I saw in a local takeaway drive-through at 6:30am last week!  A healthy, nourishing breakfast isn’t hard work people.  I want to share with you this delicious, incredibly quick and easy meal packed full of goodness!  It’s the perfect meal to prepare in the evening and gives you a week of on-the-go breakfasts!

Eggs are an excellent source of healthy fats, protein (providing 5.5grams per 68 calorie serving and all 9 essential amino acids), with less than 0.5 grams of carbs!  Eggs are also a great source of various vitamins and minerals.

Here is my go to bacon and eggs meal when I’m out the door early in the morning.

Ingredients

Makes Six Serves 

  • 12 rashes of streaky bacon (grass-fed)
  • 12 eggs (local, pasture-raised)
  • Baby spinach
  • Mushrooms, finely diced
  • Salt and pepper
  • Parmesan cheese, finely grated
  • Coconut oil (or coconut oil spray)

Method

  • Preheat oven to 180 degrees
  • Take a 12 muffin tray and grease each mould with a little coconut oil (or give each mould a spray)
  • Line each mould with a piece of bacon
  • Place a couple of baby spinach leaves on the bottom of each mould followed by some of the diced mushrooms
  • Crack an egg in to each mould
  • Sprinkle a little of the grated parmesan cheese on top
  • Bake for about 20 to 25mins in the oven
  • Salt and pepper to taste and serve warm

Store the leftovers in an air tight container in the fridge and grab a couple each morning for your breakfast on-the-go!

The best thing about bacon and eggs… they aren’t just for breakfast.  Try combining these super healthy muffins with a big ass salad for lunch or dinner!

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