I mentioned the other day how I really want to make more things for us to eat, less baking and more savoury would be good! The latest challenge from Foodies100 was perfectly timed, to come up with a new recipe for breakfast time using Almond Breeze almond milk.
Breakfast is a tricky meal as the children are starving and I find it stressful ensuring they get something nutritious quickly. No matter how much food I give the toddler he is permanently hungry so I thought I would make a savoury muffin which would be equally great for my husband to grab as he walks out the door.
Bacon and onion muffins
230g self-raising flour
275ml almond milk
125g bacon, chopped
1/2 onion, chopped
3 tablespoons olive oil
1 teaspoon chopped parsley
Mix the eggs, bacon, onion and parsley in a bowl. Add the flour and mix well before adding the almond milk.
Divide the mixture between your muffin cases and cook in a pre-heated oven at 180° for 25 minutes.
We all enjoyed these for breakfast. My husband ate his with scrambled eggs made with some yummy almond milk, and the toddler finished his off with a glass of almond milk. A good breakfast all round
Unsweetened Almond Breeze almond milk is a low-calorie dairy alternative. There are three Almond Breeze products in the range, which also features original and chocolate. All the milks are made from the finest almonds from sun-soaked California and they contain all of their superfood goodness.