I always find breakfast the hardest meal to cater for with my protein diet as I’m often running out the door trying to get to work, and our office doesn’t exactly have a lot of facilities for cooking, so I was getting stuck eating fruits and porridge, which slowed me down for the rest of the day.
So I started thinking about ways to prepare something on say a Sunday evening which I could then keep for a few days and eat en route or take into the office with me. I’d tried an amazing courgette frittata at a coffee shop called Beagle in East London and thought I could take inspiration for that. Then I dug out a silicone muffin tin that had been hanging out in my kitchen cupboard for way too long and thus these beauties were born. I make one batch on a Sunday and one on a Wednesday, so I can have 2 for breakfast, and I’m experimenting with other combinations as, much as I love courgettes and turkey bacon variety is the spice of life.
Courgette & Turkey Bacon Frittata Muffins
Makes 6 Muffins / 3 Portions
6 x Organic Eggs
2 x strips Turkey Bacon [I use Dalehead Turkey Bacon, it’s super lean]
1 x Courgette
A handful of basil
Liberal amounts of Salt & Pepper
1/ heat up the oven to 180 degrees. Get a griddle pan and start heating it up on the stove.
2/ Slice your courgette into 5 or 6 strips lengthways - you want them thin enough that they’ll cook through on the griddle without burning to pieces, but not so thin that they’ll go soggy and won’t retain their shape when you cut them later.
3/ Cook the courgette and the turkey bacon on the griddle until nicely char marked, courgette and bacon cooked through.
4/ Chop the courgette & turkey bacon into small pieces. Also chop up some basil.
5/ In a measuring jug [the spout helps pour the mixture out later] whisk the 6 x eggs with the basil and a good amount of salt and pepper. You can also add some parmesan cheese if you dig that.
6/ add the courgette & turkey bacon into the egg mixture and stir well.
7/ get your muffin tray on a baking sheet and pour the mixture into each one, it should come just below the surface. You may want to use a spoon to make sure you get a good amount of the courgette and bacon in each one.
8/ pop into the oven for 15 minutes. When the time is up give them a poke with a knife to make sure they’re cooked through - if any liquid comes out then give them a few more minutes.
9/ [optional] again if you dig the cheese thing, sprinkle a bit of parmesan on top and finish them off under the grill for 2 or 3 minutes.
10/ eat! Once they’re cool you can pop them in a tupperware and keep them for 3 or 4 days - they actually taste better the next day as the flavour improves. You can have them cold or pop them in the oven or microwave to heat them up.
Tip: A silicone muffin tray is amazing for this as they just pop right out, but you could just use those paper muffin cases, which would also help with transporting them.