Courgette and bacon breakfast muffins

    50 min

    These savoury courgette, carrot, bacon and cheese mini muffins will keep you full til lunch!

    3 people made this

    Serves: 12 

    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 3 slices bacon, finely chopped
    • 1 large carrot, grated
    • 1 large courgette, grated
    • 3 eggs
    • 60ml double cream
    • 80g grated Parmesan cheese
    • salt and pepper to taste
    • 60g self-raising flour

    Prep:15min  ›  Cook:25min  ›  Extra time:10min cooling  ›  Ready in:50min 

    1. Preheat an oven to 180 C / Gas 4. Grease a 12-hole mini muffin tin.
    2. Heat the oil in a large pan over medium heat. Stir in the onion and bacon. Cook until onion is translucent and bacon is browned, about 5 minutes. Stir in the carrot and courgette; cook until they begin to soften, about 2 minutes. Transfer mixture to a bowl to cool.
    3. Beat the eggs, cream and Parmesan cheese together in a large bowl. Season with salt and pepper. Stir egg mixture into cooled courgette mixture; stir in flour. Spoon the batter evenly into the prepared muffin tin.
    4. Bake in preheated oven until a skewer inserted in the centre comes out clean, 15 to 20 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (58)


    I didn't have self-rising flour but you can make your own. For ONE cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.  -  16 Jun 2010  (Review from Allrecipes US | Canada)


    Diana trusted me, and I trusted the AR peeps. We made these to christen the new mini-muffin pan we bought. This pan has 24 holes, so we made a batch of 24 and then a batch of 6. We thought they were good, and understand the reviews left here. I agree that this is a BASIS recipe and is wide-open to tweaks and taste chnages - like add chilli, and/or garlic, use other cheeses etc etc etc. But they should carry a warning ... we nibbled these as we chatted over a glass of wine and were shocked toi find that 18 had disappeared. And then we remembered the second batch still in the oven! They weren't burnt but severely sun-tanned. And we actually thought that they just might even have tasted better. Slightly thicker outer skin, but the cheese came though much more strongly! I will be making these often. And by the way, after consuming 18 between us, we weren't hungry any more, so we put all the stuff for dinner back into the fridge for use today!  -  29 Jun 2010  (Review from Allrecipes US | Canada)


    I swapped the cream with yoghurt and replaced the Parmesan cheese with grated cheddar cheese. I also used mini muffin trays. It took 20 minutes to cook. Very moist and delicious! A great way to get your children to eat vegetables  -  28 Jan 2013  (Review from Allrecipes AU | NZ)