Paleo Quiche/Muffin
Print recipe
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Dietary | Gluten Free |
| Meal type | Appetizer, Breakfast, Lunch, Side Dish, Snack |
| Misc | Serve Cold, Serve Hot |
Paleo muffins, sugar, grain and dairy free
Ingredients
- 8 free range organic eggs
- 1 cup cherry tomatoes (whole or halved - I prefer whole)
- 1 leek (sliced thinly)
- 1/2 capsicum (bell pepper) any colour (diced)
- 2 rashes of bacon (chopped)
- 1 handful fresh parsley (chopped)
- 1 heaped teaspoon Italian herbs - dried
- salt and pepper
Note
All ovens are different, I recommend observing the muffins the first time you bake them.
You can also enjoy them cold at a picnic.
Directions
| Step 1 | |
| Preheat oven to 180 degrees Celcius | |
| Step 2 | |
| Add all of the ingredients to a large bowl and mix | |
| Step 3 | |
| Spoon the mixed ingredients into a silicon or greased muffin tray | |
| Step 4 | |
| Bake in oven for 10-15 minutes | |
| Step 5 | |
| Eat warm or as soon as you can get them out of the muffin tray without burning your fingers | |