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Creamy Courgette Breakfast Muffins

Creamy Courgette Breakfast Muffins

35 MINUTES
These hearty muffins make for a delicious and satisfying breakfast with a creamy texture and savoury flavour. Packed with nutritious elements, these muffins are a perfect choice for those following a ketogenic diet. The recipe calls for courgettes, which lend a subtle nutty flavour and adds a subtle veggie crunch. The creamy consistency comes from the use of rich and creamy dairy products. These tasty muffins are a perfect way to start the day and provide a healthy and energising option for those who are looking for a satisfying meal while sticking to their low-carb goals.

Ingredients:
 
15g Bacon
 
1 Egg(s)
 
75g Courgette (Zucchini)
 
1 tbsp Sour Cream
 
30g Bell Peppers
 
1 tsp Mayonnaise
 
1 tbsp Double Cream (Heavy Cream)
 
2 tbsp Dill
 
2 pinches Salt
 
2 tbsp Cheddar Cheese
Nutritional Information
442
Calories
8g
Carbs
35g
Fat
23g
Protein
Instructions:
1.

Preheat the oven to 190°C

2.

Grate a courgette and dust it with some salt

Put aside for a few minutes to release the moisture

Meanwhile, chop the dill and red bell pepper

3.

In a preheated pan, fry the bacon for about 5 minutes

Cut it into smaller bits

4.

Strain all the unnecessary liquid from the grated courgette

Transfer all of the chopped vegetables into a bowl and mix well

Add in the cheese and bacon bits

5.

Crack the egg/eggs into a separate bowl

Blend together with sour cream, double cream, and mayonnaise

Adjust the flavour with salt

6.

Combine the vegetable and egg mixtures

Distribute the mixture evenly into muffin tins

7.

Bake in the preheated oven for 20-25 minutes

Make sure the muffins are golden and firm before removing from the oven

8.

Unmold the muffins from the cups and serve on a plate

Enjoy!