Zucchini and Bacon Egg Muffins

Egg muffins made for a deliciously healthy breakfast. These egg muffins can also be made ahead and refrigerated or frozen.

30 MINS

SERVING 12 MUFFINS

INGREDIENTS

1 Tablespoon Olive Oil
1/2 Onion, finely diced
3 Garlic cloves, minced
1 Bell Pepper, finely diced
1/4 Cup fresh Parsley, roughly chopped
8 large Eggs
1/4 Cup Coconut Milk, or Nut milk
Salt and Pepper, to taste
2 small Zucchini, thinly sliced
12 slices Bacon
Olive Oil to coat the muffin tin

INSTRUCTIONS

Preheat the oven to 350 degrees fahrenheit.
Heat the olive oil in a pan on medium heat and sauté the onion and garlic for a minute. Add the sweet pepper, spinach and parsley and sauté for another 2 minutes or until the spinach has wilted.
In a mixing bowl, whisk together the eggs, coconut milk and salt and pepper. When the veggies have finished cooking add them to the bowl along with the sliced zucchini and stir together.
Grease a muffin tin with olive oil and line each muffin tin cup with one slice of prosciutto.
Ladle the egg mixture into each muffin cup and bake for 20 minutes, or until cooked through.

your INGREDIENTS

Garlic – 180g
₨60.00

Garlic - 180g quantity

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Courgette – 1 Pc
₨74.00

Courgette - 1 Pc quantity

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OLIVOR Olive Oil – 250ml
₨160.00

OLIVOR Olive Oil - 250ml quantity

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CAPE HERB Black Peppercorns Grinder – 50g
₨135.50

CAPE HERB Black Peppercorns Grinder - 50g quantity

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CAPE HERB Atlantic Sea Salt Grinder – 110g
₨102.50

CAPE HERB Atlantic Sea Salt Grinder - 110g quantity

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DELIVERY NOTICE

Egg muffins made for a deliciously healthy breakfast. These egg muffins can also be made ahead and refrigerated or frozen.

30 MINS

SERVING 12 MUFFINS

INGREDIENTS

INSTRUCTIONS

your INGREDIENTS

Garlic – 180g

Courgette – 1 Pc

OLIVOR Olive Oil – 250ml

CAPE HERB Black Peppercorns Grinder – 50g

CAPE HERB Atlantic Sea Salt Grinder – 110g

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