Breakfast Muffins



  • 8 x eggs
  • Dash of water
  • 1/2 red capsicum
  • 4 x brown mushrooms, diced
  • 4 x button mushrooms, diced
  • 8 small slices of sweet potato, peeled
  • 4 pieces of rindless bacon
  • 1/2 zucchini, sliced thinly


  • Preheat the oven to 150 degrees
  • Heat a dash of olive oil in a small frypan and cook mushrooms for 5 minutes
  • Steam sweet potato and zucchini and set aside to cool
  • Grill capsicum until the skin burns, place in a plastic bag to cool, peel skin off and slice into thin strips
  • Mix eggs together with mushrooms, a dash of water and sliced capsicum
  • Grease a cupcake pan with some olive oil. Add sweet potato to the bottom of the cupcake, then spoon in egg mixture with a slice of zucchini. Top with a slice of bacon
  • Cook in the oven at 150 degrees for 10 minutes or until cooked

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