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
Ingredients:
3 eggs
230g self-raising flour
275ml almond milk
125g bacon, chopped
1/2 onion, chopped
3 tablespoons olive oil
1 teaspoon chopped parsley
Method:
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.
Scrummy. Never thought of using almond milk before, I’ll have to look into it.
I quite like it!
Oh wow bacon and onion and muffin – three of my favourite things all wrapped up together! I guess it would work with cow’s milk too?
Ooh definitely! Almond milk is worth a try though 😉
would not have thought of trying a (unsweetened) sweet milk with savoury, will need to add a bit of cheese to this and try it
I was going to add cheese but we didn’t have any!
OK this picture just made my stomach rumble. I need to try it.. looks so yummy!