Egg and bacon cups

Egg and bacon cups




10 mins     




Gluten, dairy (if not using butter or cow's milk)


1 large zucchini, grated

6 slices bacon, chopped

9 Organic eggs

1/4 cup milk of choice

Coconut oil, Ghee or butter to grease muffin tray 

Salt and pepper to taste

Fresh herbs to taste, e.g. parsley, chives, basil, etc.



  1. Preheat oven to 200° degrees. Prepare muffin tin by greasing liberally with either coconut oil, butter or ghee.  Set aside.
  2. In a small frying pan, cook bacon until crispy. Once cooked, scoop onto a paper-towel-lined plate to collect the excess fat.  Chop roughly into bite sized pieces.
  3. Now, prepare the eggs: In a medium bowl, beat eggs until evenly combined. Add milk, salt, and pepper, and stir to combine. 
  4. Add zucchini, and cooked (and cooled) bacon. Stir to combine.
  5. Portion egg mixture evenly into muffin cups. They should be almost all the way full.
  6. Bake until cooked through and lightly golden, about 25 to 30 minutes.  Check how they are going at about 20 minutes.

Stored in a glass container in the fridge and eat within the week. Eat them for breakfast, snacks or lunch and enjoy.


  • You can substitute the zucchini for other vegetables, e.g. chopped red capsicum, spinach, corn or if you could peel the zucchini before grating so that there is no green to be seen ;)
  • Because these little muffins store well, make up in batches and store in the fridge for quick easy snacks and breakfast
  • Don't just make these for your kids - eat them yourself as well.  These muffins provide a good amount of protein so help stabilise energy/blood sugar and are particularly good to eat for lunch on a day when you may have had a light breakfast. Have a small green salad with them so that you achieve your 3 + 2 in a day.