zucchini, egg and feta breakfast bites

Easy egg-based breakfast bites

For me, the hardest time eating low-carb/low-GI is at breakfast. My usual breakfast involves leftovers of some kind, but occasionally I need something a bit more traditional. These little breakfast ‘bites’ are really simple to make and keep well for a few days once cooked.

A ‘recipe’ as such isn’t really needed. You just need a non-stick muffin/cupcake tin, one egg per hole, and something to make them taste delicious…

For example, I made these zucchini and feta breakfast bites below by combining eggs, some grated and squeezed zucchini (to get rid of the excess liquid) and crumbled feta. Then I simply gave the mixture a quick whisk, poured it into lightly greased muffin tins and baked for 15 minutes at 180C. They are served here with some delicious Beerenberg tomato chutney.

zucchini, egg and feta breakfast bites

Zucchini, egg and feta breakfast bites

Another fun idea is to line the muffin tin holes with slices of bacon or prosciutto, then carefully pour in your egg mixture. You can even just crack a whole egg in if you’re feeling lazy. Then top with some salt and pepper , a little cheddar cheese (optional) and bake as above.

Why not try making your own creation using your favourite ingredients? I’d love to hear about them! Just remember to watch out for the high water content of things like mushrooms, zucchini, tomato etc. Good luck!

You may also enjoy…

Zucchini and haloumi breakfast fritters

Zucchini and feta breakfast fritters
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