| Servings | serves |
Ingredients
- 3 cups Butternut Pumpkin chopped
- 1 tablespoon Olive Oil
- Sea Salt and Black Pepper
- 6 Eggs lightly beaten
- 3/4 cup Milk
- 4 rashers Bacon rind removed and finely chopped
- 3/4 cup Cheddar Cheese grated
Ingredients
| |
Instructions
- Preheat oven to 200C.
- Place the pumpkin on a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes or until golden.
- Place the eggs and milk in a bowl and whisk to combine. Add the bacon, cheddar and pumpkin and mix to combine.
- Pour into 12 x half-cup-capacity (125ml) muffin tins lined with non-stick baking paper. Cook for 15 minutes or until golden and cooked through.
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