Egg and courgette muffins
7 Aug 2017
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Background
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
- 6 slices prosciutto (optional)
- 4 eggs
- 1 medium courgette
- 1 handful of parsley
- 1 large clove of garlic
- Salt and pepper
- 3 tsp grated cheese (optional)
Instructions
- 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.
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Categories
- Meal Type: - Appetizer - Bake - Breakfast - Brunch - Cupcakes & Muffins - Everyday - Lunch - Main - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - Italian
- Occasions: - Afternoon Tea - Anniversaries - Christmas - Dinner Party - Easter - Mothers Day - New Year - Parties - Picnic - Valentine's Day
- Ingredients: - Eggs - Pork
- Health and Diet: - Dairy Free - Diabetic - Gluten Free - Low Carb - Vegetarian
- Skill Levels: - Easy
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