Egg and courgette muffins
These egg and courgette muffins can be made with or without Prosciutto. Also, it’s gluten-free and dairy-free so this recipe is very suitable for those on allergy diets, low-carb diet and vegetarians. The muffins can be served for breakfast, brunch or lunch – alternatively, let them cool and they’ll be perfect for a drink party, picnic, trip or your lunch-box.
Ingredients
Method
- Preheat the oven to 190°C.
- Lightly oil a muffin tin. If using ham, then line each cup with one slice of prosciutto, taking care to cover the bottom and sides completely.
- Beat the eggs in a large mixing bowl.
- Roughly grate the courgette, then chop the parsley and mince the garlic. Add these to the egg mixture, season with salt and pepper, then toss gently.
- Spoon the batter into the muffin tin, filling each cup ¾ full (you can grate some cheese on top if you like).
- Bake in the oven for about 20 minutes until golden.
- Let the muffins cool in the tin for a couple of minutes, then transfer them to a plate.
- Serve them warm, or let them cool completely and have them as snacks.