Zucchini, Bacon & Egg Muffins

• 6 whole Large Eggs, Beaten
• 2 Tablespoons Light Cream Or Half-and-Half
• 1 teaspoon Black Pepper
• 1/2 teaspoons Kosher Or Sea Salt
• 1 whole Medium Sized Zucchini (peeled, Grated)
• 1 whole Shallot (peeled, Grated)
• 6 slices Bacon, Cooked And Cut Into Pieces

1. Preheat oven to 375 F. Spray a 12 count muffin tin with your favorite cooking spray and set aside.
2. In a mixing bowl add eggs, cream, black pepper and salt and whisk well. Add grated zucchini, shallot and bacon pieces and stir well. Using a ladle, transfer ingredients into the prepared muffin tin wells.
3. Place in the oven on the middle rack and bake 12 minutes or until golden brown. Serve and enjoy!
4. To freeze: Allow to cool completely and place in freezer safe bags or a freezer safe container.

eggs, light cream, black pepper, kosher, zucchini, shallot, bacon

Taken from tastykitchen.com/recipes/breakfastbrunch/zucchini-bacon-egg-muffins/ (may not work)