Zucchini Bacon & Egg Muffins

Ideal as a ‘grab n go’ high protein breakfast, lunch or snack. 

Ingredients: 

• 400g bread mix
• 250mL water
• 50mL olive oil
• 4 eggs
• 3 bacon rashers (vego option = mushrooms)
• 1 big zucchini grated
• 1/3 cup grated cheese (use sheep or goat if cow is not well tolerated, or can be left out)
• 1/2 an onion
• A few shallots 

Method: 

1. Pre heat oven (200 degrees, fan)
2. Finely dice & fry bacon
3. Chop & grate veggies & cheese (while bacon is frying)
4. Tip Bread Mix into a bowl
5. Shake water, olive oil & eggs together in a shaker bottle until frothy
6. Mix shaker bottle contents with dry mix, veggies & bacon
7. Shape rough ‘balls’ with the mixture, & place into silicone muffin tray holes
8. Bake at 45 mins, or until they’re browned on top & smell delicious, then pop them out to cool.