Ingredients
Scale
200g pumpkin, finely chopped
150g diced bacon
1 zucchini, grated
60g baby spinach, chopped
8 free-range eggs
2/3 cup thickened cream
2/3 cup grated cheese
120g fetta, cubed
Instructions
- Preheat your oven to 200ºC. Line a baking tray with baking paper. Grease a 12-hole muffin tin, or line with muffin papers.
- Place the pumpkin and bacon on a baking tray. Bake for 15 minutes until the pumpkin is tender.
- Once you’ve grated the zucchini, squeeze the water from it. Place the zucchini and spinach on top of the cooked pumpkin and bacon, stir until the spinach wilts slightly. To speed this up I’ll sometimes cover with a tea towel, or pop it back into the oven for 5 minutes.
- In a large jug, whisk the eggs, garlic and half the cheese.
- Spoon the pumpkin/bacon/zucchini/spinach mix evenly into the muffin holes. Top with fetta and grated cheese.
- Reduce the oven to 160ºC. Pour the egg mixture evenly into the muffin holes or cases.
- Bake for 20-25 minutes, or until just set.