Low Carb Ham, Feta, and Courgette Egg Muffins

After last weeks’ profession of my love of brunch with a recipe for low carb eggs royale, I thought I’d continue this week with another easy peasy delicious low carb brunch, perfect for when you’re super hungover but don’t want the guilt of eating a greasy Full English Breakfast. So say hello (or good morning) to the Low Carb Flourless Ham, Feta, and Courgette Quiches! First things first, these weren’t supposed to be mini versions… I simply didn’t have a muffin tin baking tray big enough to make large ones! I don’t bake, I’m all about delicious savoury dishes, so I tend to be ill equipped in that department…

This is a super easy and seriously delicious recipe to make, plus, it’s HEALTHY and bursting with good nutritious food, protein, and healthy fats! You can easily swap ingredients out to make them vegetarian, or to spruce things up with your own personal touch. Putting some dill in with some flaked salmon instead of ham is another delicious alternative. When I cook I don’t usually follow recipes, I just throw things together and go with it, so these amounts are just rough guides for one person. Just add and takeaway things that you don’t want! The recipe is forgiving, and basically it takes a lot to mess it up, so unless you put something ridiculous inside of it, it’ll probably still work out well.

You Will Need

For the Quiches
3 Large Eggs (I used 4 small-medium ones)
1/2 Courgette
1-2 slices of ham 
Some feta
Fresh Coriander (optional)
Salt and Pepper
Coconut oil or butter to line the muffin tin (optional)

Plum Tomatoes

Preheat the oven to 180 degrees celsius.
Beat the eggs together in a bowl.
Grate 1/2 a courgette on a plate. 
Chop the fresh coriander, shred the ham up, and crumble the feta cheese. 
Soz but, there’s nothing photoshop can do to make that look sexy. 
Combine all of the ingredients with the eggs, adding salt and pepper to taste, and whisk until you get something that looks a little like the consistency of vomit. I mean… looks like that picture above. 
If you want, line the muffin tin with some butter or coconut oil. 
Spoon the mixture evenly into the muffin tin.
Place in the middle shelf of the heated oven.
Bake for around 15-20 minutes until the little quiches have risen and all the egg has set. 
They may need a little longer if you are making larger size ones, so I recommend keeping your eye on the oven! Press them to see if they are firm enough to be cooked through.
Remove from the tin and serve hot with a spinach and tomato garnish. These also taste amazing with a little bit of chilli jam or if you’re like me, ketchup (there’s nothing ketchup does not go with!)
These also taste delicious cold, so you can leave any leftovers for lunch. 
Hope you enjoy this delicious low carb brunch recipe, if you come up with any interesting concoctions and fillings let me know!

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