Today Bella and I took two of our recipes and created these tasty little bites. Even Bellas brother loved them and he tells us he hates eggs! I even fed my 10 month old a few for lunch today and he gobbled them all up.
They are awesome hot or cold and perfect in lunchboxes instead of a sandwich. They freeze well and will last a few days in an airtight container.
Ingredients:
- 3 eggs
- 1 tbl vegetta
- 2 tsp mustard powder
- handful fresh parsley cut up (or a few shakes of dried parsley)
- 1 tsp dry coriander (or some fresh)
- 1 cup milk
- 8 shortcut bacon rashes
- 1 small onion
- 1 1/2 cups of grated tasty cheese
- 10 cherry tomatoes
- 2 carrots grated
- 1 zucchini grated
- 1 1/2 cups SR flour
Method:
- Preheat oven to 180 degrees.
- Beat the eggs till combined. I like to use an electric mixer for about 2 minutes.
- add vegetta, mustard powder, coriander, parsley and milk and beat for a further minute till all ingredients are combined.
- cut up the bacon into small cubes (around 5mm) and lightly brown in a frypan, cool then add to egg mix
- cut up 1 onion into small pieces and add to egg mix.
- Then add the grated carrot, zucchini and cheese and mix with a spoon till combined.
- Finally add the SR flour and mix with a spoon till all ingredients are combined.
- using a spray oil grease some small muffin tins. (I made 10 regular muffins and 36 small muffins (bite size) with this recipe.
- add your mixture to the greased muffin trays, filling each muffin hole till almost the top.
- Cook for around 25 minutes for the small ones and 30 minutes for the bigger muffins or until they spring back and are lightly golden brown on the top. Let cool before removing from trays and cooling on a wire rack.
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| Bella helping to add the mixture to the pans |
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| A bit messy but thats the fun of helping |
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| Zucchini Bacon bites, yummy! |
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