Recipes

Bacon, leek and mushroom egg Muffins

Posted by Onalenna on

A quick, filling breakfast for a lazy or busy day ahead.

Pre-heat oven to 180 degrees.

Ingredients:

70g finely sliced leek (white part only)

125g sliced mixed mushrooms

200g diced bacon

50g finely chopped red onion

100g grated cheddar cheese

10 large eggs

Extra grated cheese for topping

Oil for frying

Method:

  1. Fry the bacon without oil, set aside.Fry the leek until just soft, set aside.
    Sauté the mushrooms, set aside.
    Crack the eggs and add them into your mixing bowl.
    Add the bacon, mushrooms, leek and cheese to the eggs. Mix well.
    Add 1/4 teaspoon salt and freshly ground black pepper, mix.
    Grease a muffin pan and pour the egg mixture halfway in.
    Top with extra grated cheese.
  2. Bake for 15 minutes.

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Published by Onalenna

Hi, I’m Onalenna Mothusi, the founder of The Farming Cook. I’m passionate about creating delicious, wholesome recipes that celebrate the best of organic, sustainable farming while keeping health at the forefront. At The Farming Cook, I believe that good farming equals good flavor, and that healthy eating doesn’t have to be complicated or boring. From Low GI meals and nourishing bowls to indulgent treats and wellness drinks, my goal is to help you eat consciously, enjoy every bite, and feel your best. When I’m not in the kitchen or on the farm, I love exploring new ingredients, crafting recipes that nourish the body, and sharing tips for sustainable, mindful living. Whether you’re here for free recipes, wholesome meal plans, or indulgent treats, I hope you find inspiration, joy, and a little extra flavor in your day.

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