Page 13 - JG Performance August 19 Recipe Book

Egg Muffins INGREDIENTS
12 rashers of lean turkey bacon
The whites of 15 eggs
3 small eggs
70 grams of lean turkey sausage, chopped 1 red bell pepper, deseeded and sliced
60 grams of baby spinach or chopped regular spinach 1⁄2 white onion, diced
1 clove of garlic, crushed
1⁄2 jalapeno chilli pepper, finely sliced
11⁄2 teaspoon of salt
1 teaspoon of black pepper
SERVES: 12
TOTAL TIME: 35 minutes
INSTRUCTIONS
Begin by preheating your oven to 180°C/350°F/gas 4.
Coat a muffin tin or individual muffin cups with a little cooking spray to prevent sticking. Wrap a slice of turkey bacon around the inside of each muffin tin and create a layer of spinach at the bottom of each.
Add the onion, garlic and jalapenos to a frying pan
and sauté until the onions are translucent, the garlic is beginning to caramelise and the jalapenos are releasing a spicy aroma. You will know when the mixture is cooked as it will smell irresistible.
Once the onion mixture is cooked take it off the heat and divide it between the muffin tins creating a layer of onion on top of the spinach. On top of this, add the sausage and bell pepper.
Meanwhile, in a large bowl whisk the eggs whites, whole eggs, salt and pepper together. Once the eggs are well combined, pour them into the muffin tins so that the vegetables are submerged, this will prevent them from burning in the oven. Bake for 25 minutes, or until golden brown on top, and serve.
These are also splendid with some cheese for those of you less concerned about calories.
MACROS
CALORIES 88 PROTEIN 11 CARBS 1 FATS 4 FIBRE 1
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