These healthy Apple and Bacon Egg Muffins are packed with all your breakfast favourites and can be prepared in a breeze. They are perfect for batch cooking and can be added to lunchboxes, or eaten for breakfast or as a snack.
Grease 12 muffin tins with butter and place the bacon across the bottom and around the sides of the muffin tins.
Place the hazelnuts into a blender and blend on high speed for about 10 seconds.
Add the cheese and briefly blitz until it turns crumbly. Now add the remaining ingredients and blend on medium speed until the mixture is well combined.
Fill the egg mixture into the bacon-lined muffin tins and bake for about 20 minutes or until golden-brown. Let them cool for about 10 minutes before removing them from the tin, serve warm or cold.
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Notes
The egg muffins will keep about a week in the refrigerator or about 3 months in the freezer.