2 large zucchini
1 large onion
2 medium carrots
2 tablespoons olive oil
6 eggs
8 slices bacon
1/2 cup heavy cream
2 cups Parmesan cheese
1 cup self rising flour
salt and pepper to taste
Preheat oven to 350
Grate zucchini and carrots, be sure to squeeze excess liquid from the zucchini after grating.
Add olive oil to pan and set over medium heat.
Finely chop the onions; chop the bacon and cook until onion is translucent and the bacon until brown.
Add grated zucchini and carrots to the onion/bacon mixture and cook until soft.
Place the mixture in a bowl and set it aside to cool.
In a large mixing bowl combine eggs, heavy cream and Parmesan cheese.
Add veggie mixture once it has cooled and stir in the self rising flour.
Add salt and pepper as desired.
Prepare muffin tins (cooking spray, papers etc)
Fill each tin about 3/4 of the way with muffin mixture.
Bake for 15-20 minutes or until toothpick comes out clean.
Makes 18
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