SAVOURY BREAKFAST MUFFINS

8-10 eggs

3/4 cup high protein cottage cheese

3-4 rashers of bacon, sliced (optional)

1/2 cup grated cheese

1/2-1 cup of flour (SR) to balance out the consistency - just add what you need)

1/2 cup cherry tomatoes, halved

2 Zucchini - grated

1-2 carrots - grated

4-5 pieces of spring onion - cut finely

any veggies you have in your crisper

Instructions:

1 Preheat the oven to 180C. (if using stainless steel muffin tins - lightly grease)

2. Whisk the cottage cheese & eggs in a large bowl.

3. Add all other ingredients & stir to combine.

4. Divide evenly into muffin tins [this mixture can make anywhere from 16-20 depending on how big eggs are and how many extra veg you add to the mix]

5. Bake for 20-25 minutes or until golden