Freezable zucchini breakfast muffins

These zucchini muffins (RECIPE BELOW) with onion and bacon are a great lunch-box filler or on-the-go breakfast idea. Make the muffins ahead and freeze so they are ready when you need them. For a vegetarian twist, simply swap the bacon for shredded baby spinach.
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ZUCCHINI SLICE MUFFINS
Makes 6 Prep 15 mins Cooking 35 mins
2 bacon rashers, finely chopped
1 brown onion, finely chopped
2 zucchini, coarsely grated
2 cups (300g) self-raising flour
1 cup (120g) coarsely grated tasty cheddar
2 tbs finely chopped dill
2 Coles Australian Free Range Eggs, lightly whisked
¾ cup (185ml) milk
60g butter, melted
1. Preheat oven to 180°C. Line 6 holes of a ¾ cup (185ml) muffin pan with paper cases.
2. Heat a medium frying pan over medium heat. Add the bacon and onion and cook, stirring, for 5 mins or until onion softens. Set aside to cool slightly.
3. Combine the zucchini, flour, cheddar and dill in a large bowl. Add the onion mixture and stir to combine. Whisk the egg, milk and butter in a jug. Add to the zucchini mixture and gently stir until just combined. Spoon evenly among the lined holes.
4. Bake for 30 mins or until a skewer inserted in the centre comes out clean. Serve warm or at room temperature.
Tip: Wrap individually in plastic wrap, then wrap in foil or place in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight or, for school lunch boxes, pack frozen in the morning and they’ll thaw by lunchtime.
Tip: To bump up the veggies, swap the bacon for shredded baby spinach.
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