Cheese & Bacon Breakfast Muffins

Cheese & bacon breakfast muffins
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Recipe courtesy of Meal-Plan Your Way to Weight Loss by Rebecca Burnicle and Wendy Van Staden, Macmillan Publishers, RRP $44.99

These little beauties are a quick and tasty way to start your day. Make them fresh or whip up a batch and store them in the fridge or freezer for an easy grab-and-go brekky on your way out the door.

Cheese & bacon breakfast muffins Makes 6 / Prep 15 minutes / Cook 25 minutes

Ingredients

  • 2⁄3 cup (105 g) wholemeal self-raising flour
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 1⁄4 cup (60 ml) skim milk
  • 100 g short-cut bacon, fat trimmed, finely chopped
  • 3 green shallots (spring onions), thinly sliced
  • 1 zucchini, grated
  • 6 cherry tomatoes, chopped
  • 10 g grated parmesan cheese

Method

  1. Preheat oven to 180°C. Lightly spray a 6-hole 3⁄4 cup (180 ml) capacity non-stick Texas or Jumbo muffin tray with oil. Wipe out excess oil with paper towel.
  2. Combine flour and baking powder in a bowl. Stir in eggs and milk. Season with salt and pepper, then fold through bacon and vegetables. Spoon batter evenly into prepared muffin tray and sprinkle with parmesan.
  3. Bake for 20–25 minutes or until muffins are golden and just firm in the centre. Stand muffins in tray for 5 minutes, then remove and serve warm.
  • TO REFRIGERATE: Store muffins in a reusable container for up to 5 days. Warm in microwave to serve.
  • TO FREEZE: Store muffins as above for up to 3 months. Warm frozen muffins in microwave to serve
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