Ingredients


1 tablespoon olive oil

1 onion, finely chopped

3 slices bacon, finely chopped

1 large carrot, grated

1 large zucchini, grated

3 eggs

1/4 cup heavy cream

1 cup grated Parmesan cheese

salt and pepper to taste

1/2 cup self-rising flour


Directions

Prep   15 m     Cook    25 m    Ready In   50 m


1.Preheat an oven to 350 degrees F (175 degrees C). Grease a 12 muffin miniature muffin pan.


2.Heat the oil in a large skillet over medium heat. Stir in the onion and bacon.

Cook until onion is translucent and bacon is browned, about 5 minutes.

Stir in the carrot and zucchini; cook until they begin to soften, about 2 minutes.

Transfer mixture to a bowl to cool.


3.Beat the eggs, cream, and Parmesan cheese together in a large bowl.

Season with salt and pepper. Stir egg mixture into cooled zucchini mixture; stir in flour.

Spoon the batter evenly into the prepared muffin cups.


4.Bake in preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.