Cabbage & Bacon Breakfast Muffins

Ingredients:

400g cabbage, shredded
1 large onion, finely chopped
3 cloves of garlic, minced
7 medium-sized mushrooms, sliced
1 bell pepper, diced
3 ripe tomatoes, quartered
6 large eggs
1/2 cup shredded cheese (optional)
1/2 cup cooked bacon, crumbled
Salt and pepper to taste

Instructions:

Preheat the oven to 350°F (175°C) and grease a muffin tin.
In a large pan, sauté the onions, garlic, mushrooms, and bell pepper over medium heat for about 5 minutes until softened.
Add the shredded cabbage and cook for another 5 minutes until the cabbage wilts. Season with salt and pepper.
Remove the vegetables from the heat and let them cool slightly.
In a mixing bowl, whisk the eggs, then add the cooked vegetables, cheese, and bacon. Stir to combine.
Spoon the mixture into the muffin tin, filling each cup almost to the top.
Bake for 20-25 minutes, or until the muffins are firm to the touch and lightly golden on top.
Let cool slightly before serving.

Notes:

These muffins are a great low-carb breakfast or snack.
You can substitute the bacon with cooked sausage or keep them vegetarian by skipping the meat.

Tips:

To make the muffins even healthier, use low-fat cheese or skip the cheese entirely.
These muffins are perfect for meal prepping and can be stored in the fridge for up to 5 days.

Servings:

Makes 12 muffins.

Nutritional Info (Per Muffin):

Calories: 120
Protein: 9g
Carbs: 5g
Fat: 8g

Benefits:

Cabbage is a great source of fiber, which helps in maintaining blood sugar levels.
This recipe is high in protein, making it perfect for a filling breakfast that keeps you energized throughout the day.

Q&A for Cabbage & Bacon Breakfast Muffins:

Q: Can I make this recipe vegetarian?
A: Yes, simply replace the bacon with your choice of vegetables or plant-based protein.

Q: Can I freeze these muffins?
A: Yes, these muffins freeze well. Let them cool completely, then store them in an airtight container in the freezer for up to 3 months.