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Courgette Egg Muffins

Fabulous courgette egg muffins for breakfast or lunch, serve with some spinach and avocado salad drizzled with extra virgin olive oil and apple cider vinegar
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Main Dish, Snack
Keyword: banting, ketogenic, low carb
Servings: 6 people
Calories: 283kcal

Ingredients

  • 160 g grated courgettes grate your courgettes and squeeze out all the water
  • 7 jumbo eggs use the largest eggs that you can find
  • 130 g pancetta
  • 100 g grated cheddar cheese we like to use a medium to strong cheddar cheese to get more flavour
  • 1/4 tsp salt Use Himalayan or sea salt, not necessary to use too much as the cheese will flavour
  • 1/4 tsp italian seasoning

Instructions

  • Grate the courgettes, put the grated courgettes in a clean tea towel and squeeze out most of the water
  • Grate the cheddar cheese
  • Whisk the eggs and add some salt and pepper to taste. It is best to do this in a large jub, it will be easier to pour into your muffin pan
  • Divide your pancetta into the 12 muffin cases
  • Add the grated courgettes on top of the pancetta
  • Pour in the whisked eggs
  • Add the grated cheese on top
  • Sprinkle with a some Italian seasoning
  • Bake for 15 minutes @ 180 degrees C or slightly lower if you are using a fan oven. Remember that all ovens are not equal so adjust the time according to your oven
  • This recipe makes 12 egg muffins for breakfast which can also be kept in the fridge for 2 days

Notes

Egg muffins are so versatile as you can add so many things to it and make it a one stop meal.  Kids love them and it is a good way to have more vegetables as well.  Make a batch and you are set for breakfast for a day or two.