These Low carb Veggie and Bacon muffins are a great ‘anytime’ meal option.

As they work for all times of day.

I enjoy these for breakfast, as I prefer savoury vs sweet breakfast choices.

Low Carb Veggie and Bacon Muffins

 

Prep Time: Approx 20mins (grating and combining)

Cook Time: 30-40mins depending on oven

Makes: 12 Muffins

Ingredients:

  • 1 Large Zucchini
  • 1 Leek
  • 1 small carrot
  • 1/2 bunch parsley
  • 150g chopped bacon
  • 2 x handfuls (60g) shredded cheese
  • 4 full eggs + 4 egg whites.
  • 20g parmesan (optional)
  • 60g of the Lupin Flakes
  • 60g of Low Carb Pancake Mix
  • Salt and Pepper to taste

Method

  1. Preheat oven to 160 deg.
  2. Spray a silicon muffin tray with a little oil
  3. Grate all the vegetables into a bowl.
  4. Add the Lupin and the Pancake Mix into the veggies and combine (use clean hands, its easier)
  5. Sprinkle in the shredded cheese
  6. In a small bowl whisk together eggs.
  7. Pour egg mix into the dry mix and gently stir to combine.
  8. Portion into the sprayed muffin tray (if using a standard muffin tin, line the tin with muffin wraps.
  9.  Bake for 30-40mins. (depends on your oven)

Suggestions: 

  • You can mix and match your favourite veggies e.g spinach, or sun dried tomatoes.
  • Skip the bacon for a vegetarian option.
  • Change the cheese to feta
  • Get creative and ENJOY!

I’d love to see your photos – tag me @annaslowcarbkitchen or post to my facebook page www.facebook.com/Annaslowcarbkitchen

Print Friendly, PDF & Email

Comments

comments