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Zucchini, Bacon & Egg Muffins
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Description
Portable and delicious breakfast fare. These also freeze well.
Ingredients
- 6 whole Large Eggs, Beaten
- 2 Tablespoons Light Cream Or Half-and-Half
- 1 teaspoon Black Pepper
- ½ teaspoons Kosher Or Sea Salt
- 1 whole Medium Sized Zucchini (peeled, Grated)
- 1 whole Shallot (peeled, Grated)
- 6 slices Bacon, Cooked And Cut Into Pieces
Preparation
Preheat oven to 375 F. Spray a 12 count muffin tin with your favorite cooking spray and set aside.
In a mixing bowl add eggs, cream, black pepper and salt and whisk well. Add grated zucchini, shallot and bacon pieces and stir well. Using a ladle, transfer ingredients into the prepared muffin tin wells.
Place in the oven on the middle rack and bake 12 minutes or until golden brown. Serve and enjoy!
To freeze: Allow to cool completely and place in freezer safe bags or a freezer safe container.
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2 Comments
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C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 6.9.2015
Hi Adina, these are great to make ahead and freeze, my family loves them! Ha soon we will have so many zucchini’s from our garden I’ll be making another triple batch! Hope you enjoy! Cheryl
Adina Beck on 6.9.2015
This sounds delicious, I wish I had seen this 2 weeks ago, when I was looking for a savoury muffin recipe. It is now saved and hopefully baked soon.