8 eggs
1 cup kale
1 medium zucchini
1 spring onion
12 slices of bacon (or prosciutto)
12 small sardines (you can substitute for shrimps which work really well too)
salt, pepper, herbs to flavour
Coconut oil to grease pan
PROCESS
1. Preheat oven to 180 C and grease muffin pan with coconut oil
2. Beat eggs in a bowl and add spices
3. Either chop finely or food-process raw vegetables
4. Line each muffin cup with a slice of bacon or prosciutto (try to cover the whole thing)
5. Places a spoonful of the veggies in each cup (dividing the whole amount evenly)
6. Carefully pour the egg mixture over each cup
7. Place a sardine/shrimp into each (submerging it slightly)
8. Place in oven for 18-22 minutes (until firm to the touch)
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