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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 190°C.
  2. 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.
  3. Beat the eggs in a large mixing bowl.
  4. 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.
  5. Spoon the batter into the muffin tin, filling each cup ¾ full (you can grate some cheese on top if you like).
  6. Bake in the oven for about 20 minutes until golden.
  7. Let the muffins cool in the tin for a couple of minutes, then transfer them to a plate.
  8. Serve them warm, or let them cool completely and have them as snacks.