Moist, delicios and rady in no time. And taram, you have the fridge ready for a new shopping round :).

Prep Time: 10 minutes

Cook time: 30 minutes

Servings: 8 slices

main

Utensils

  • mini-cakes/brownies tray
  • mixer
  • spatula

Ingredients

  • 214 g zucchini
  • 50 g cooked quinoa
  • 15 g parmesan
  • 10 g nutritional yeast
  • 5 large eggs (~50g each)
  • 20 g hemp seeds
  • 10 g flex meal
  • 50 g coconut milk
  • 2 bacon strips cutted in 8 pieces (Optional)

ingredients

Directions

  1. Set up the oven at 180 C or 350 F
  2. Shred the zucchini and the parmesan
  3. Add all the ingredient in a bowl and mix them well
  4. Add the bacon in each mini-cake place
  5. Add the mixture on top
  6. Bake for 30 minutes

out of the oven

Serve

Add some tomato and green salad on the side and a couple of slices of cheese and you breakfast is ready. Or, place them in an air tight container and have them on the go.

Store

You can store it in an airtight container for up to 3 days in the fridge.

Nutritional Facts

Total Servings: 8 mini-cakes

Serving Size: 1 mini-cake without bacon

Amount Per Serving

  • Calories: 100 kcal
  • Total Fat: 6.7 g
    • Saturated Fat: 2.5 g
    • Trans Fat: 0 g
  • Total Carbohydrates: 3.3 g
    • Dietary Fiber: 1 g
    • Sugars: 0.5 g
  • Protein: 6.6 g

Serving Size: 1 mini-cake with bacon

Amount Per Serving

  • Calories: 109.4 kcal
  • Total Fat: 7.4 g
    • Saturated Fat: 2.7 g
    • Trans Fat: 0 g
  • Total Carbohydrates: 3.4 g
    • Dietary Fiber: 1 g
    • Sugars: 0.5 g
  • Protein: 7.2 g

Inspiration - What I had in the fridge.