- 100 gr fresh mozzarella
- handful of Parmesan cheese (if you are out of restriction)
- 1 whole egg (out of restriction) or 2 egg whites (if you are in a restriction)
- 75 gr barley
- 6 slices of bacon (or ham) thinly sliced
- salt, pepper, spices according to taste
Cook barley and drain it. Finely chop the mozzarella and set on a towel to absorb excess moisture for 10 minutes. When drained mix with whisked eggs or egg whites (depending on a diet phase), add Parmesan (depending on a diet phase), then add salt, pepper and other spices per your taste.
In a molds for muffins arrange bacon – split one slice into two pieces and cover the mold with them. Pour the mixture and sprinkle with some seeds per your taste. Bake in preheated oven for some 15 minutes.