Egg Muffins
Serves 5
Directions
- 1Toast the muffin breads with a slice of cheddar on each half.
- 2Bake for 7 minutes at 190 degrees Celsius.
- 3Hard boil eggs for 8 minutes.
- 4Cut the hard-boiled eggs into pieces.
- 5Mix the cut eggs with cottage cheese, red cabbage, avocado, chives, and mayonnaise.
- 6For assembling the muffins, add a slice of dinde, a little mustard, the egg filling, and finish with two slices of bacon before closing the sandwich.
- 7Pack them well.
Ingredients
- 5 muffin breads
- 10 slices cheddar
- 10 slices bacon
- 5 slices dinde or poulet
- 4 eggs
- 220 g cottage cheese
- 1 avocado
- 50 g red cabbage
- 8 g chives
- 1 cas mayonnaise
- Moutarde
Equipment
ovenairfryerbaking paperfreezer bag
Tips
- You can individually wrap them in parchment paper, put them in a freezer bag and keep them either in the fridge to be eaten within 3 days or in the freezer (without forgetting to write the date on them) for a maximum duration of 2 months.
- To reheat them, either in the oven or in an airfryer for 20 minutes at 190 degrees without removing them from their parchment paper.
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