Smell delicious taste? I know, I know. Breakfast Egg MeatMuffins is probably been done countless times before, so I didn’t invent anything here.
Still. It’s something that I had personally never tried and figured was very well worth testing.
Yield: Makes 6 units
NF based on 1 of 6 units
Breakfast Egg MeatMuffins INGREDIENTS
500g grass-fed lean ground beef
125g beef liver
? cup almond meal
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp capers, chopped
1 tsp smoked paprika
2 tbsp Dijon mustard
1 tsp smoked chipotle powder
1 tsp Himalayan or fine sea salt
1 tsp freshly cracked black pepper
? tsp ground Chinese five spice
1 tbsp onion powder
1 tbsp garlic powder
? cup fresh parsley, chopped
6 whole eggs
4 bacon strips, cut into thirds crosswise
Egg MeatMuffins INSTRUCTIONS
Preheat oven to 375F
Add the beef liver to your food processor and reduce to a liquid purée.
Transfer to a large mixing bowl and add ground beef, chopped veggies and spices. Mix well with your hands until all the ingredients are evenly distributed.
Divide the meat mixture between 6 well greased extra-large muffin cups (or ramequins)
Using a large cylindrical object (a pestle, for instance, or the handle of an ice cream scoop) create a large enough well in each patty so that it can hold an entire egg.
Seal the egg in by placing two pieces of bacon on top of it.
Place in the oven and bake for 30 minutes, then set the oven to broil and continue cooking for 2-3 minutes to crisp up the bacon.
Remove from oven and let cool for about 5 minutes before unmoulding.