1Toast the muffin breads with a slice of cheddar on each half.
2Toast the muffin breads with a slice of cheddar on each half.
3Toast the muffin breads with a slice of cheddar on each half.
4Bake for 7 minutes at 190 degrees Celsius.
5Bake for 7 minutes at 190 degrees Celsius.
6Bake for 7 minutes at 190 degrees Celsius.
7Hard boil eggs for 8 minutes.
8Hard boil eggs for 8 minutes.
9Hard boil eggs for 8 minutes.
10Cut the hard-boiled eggs into pieces.
11Cut the hard-boiled eggs into pieces.
12Cut the hard-boiled eggs into pieces.
13Mix the cut eggs with cottage cheese, red cabbage, avocado, chives, and mayonnaise.
14Mix the cut eggs with cottage cheese, red cabbage, avocado, chives, and mayonnaise.
15Mix the cut eggs with cottage cheese, red cabbage, avocado, chives, and mayonnaise.
16For 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.
17For 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.
18For 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.
19Pack them well.
20Pack them well.
21Pack them well.
Ingredients
5 muffin breads
5 muffin breads
5 muffin breads
10 slices cheddar
10 slices cheddar
10 slices cheddar
10 slices bacon
10 slices bacon
10 slices bacon
5 slices dinde or poulet
5 slices dinde or poulet
5 slices dinde or poulet
4 eggs
4 eggs
4 eggs
220 g cottage cheese
220 g cottage cheese
220 g cottage cheese
1 avocado
1 avocado
1 avocado
50 g red cabbage
50 g red cabbage
50 g red cabbage
8 g chives
8 g chives
8 g chives
1 cas mayonnaise
1 cas mayonnaise
1 cas mayonnaise
Moutarde
Moutarde
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.