Ingredients for about 12 pieces:
6 lucky eggs
90 grams of mushrooms
half a large onion
90 grams of high-quality, sugar-free bacon
110 grams of zucchini
80 grams of cherry tomatoes
half a teaspoon of dried basil
salt, pepper
ghee butter
Finely chop the onion, slice the mushrooms into smaller slices and dice the bacon. Let the onion foam in the ghee, add the bacon and fry for a while. Finally, add the chopped mushrooms and sauté until they are dark grey – this means they are done. In the meantime, grate the zucchini and chop the cherry tomatoes into a bowl. Add the mixture from the pan, mix and let cool for a while. Crack the eggs into a mug, whisk and add salt, pepper and basil. Add the egg mixture to the bowl with the zucchini, tomatoes and mixture from the pan and mix well. Fill silicone muffin cups with this mixture (if you don't have one, grease the muffin tin with olive oil). Bake at 200 degrees for 18 – 20 minutes until golden brown.
