Savory Breakfast Muffin w/ Egg

[Sunflower]

Curious if this is a P3 friendly breakfast? I've modified it to what I think will work....

Ingredients:

1 C almond flour
1/2 t baking powder
1/2 t salt
1/2 t pepper
1 C greek yogurt (substituted for 1 C cottage cheese)
1/4 C sour cream
4 T unsalted butter, melted and cool
1 large eggs
4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)
1 scallion, minced
1/4 C diced ham

1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.
2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk yogurt, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix).
3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through.
4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.

I found this recipe on http://www.askchefron.com/the-rebel-within/

[Sadie]

This recipe will have to wait until the end of Phase 3 due to the processed ham but it looks fine.

[Sunflower]

This recipe will have to wait until the end of Phase 3 due to the processed ham but it looks fine.

Thanks Linda...if I removed that ham could it be week 2 friendly? I'm not a huge ham fan anyway....now sausage or bacon, that's a different story LOL

[Sadie]

You can remove the ham but not replace with bacon or sausage until week 3.