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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These individual bites are simple to make, tasty and enjoyed by my entire family, which includes my 18-month old twins. 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:
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.
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