Emily made these the other day and brought some to work to share with us. They were delicious. You could easily make a meal of these with a fresh salad using the arugula and cherry tomatoes. I had mine room temp as a snack and it was fantastic, actually had to eat two of them!
3 TB Butter
5 slices Bacon, diced
3/4 cups diced Onion
1 tsp minced Garlic
1 bunch Chard, stems removed and leaves thinly sliced - I always use the stem I just cut the very bottom off and chop them quite fine
2 cups shredded Summer Squash
3 Eatwell Farm Eggs
1 tsp Salt
Freshly ground Black Pepper to taste
1 cup all-purpose Flour
1 tsp Baking Powder
3/4 cup finely shredded Swiss Cheese
Preheat oven to 400 F. Generously spray muffin cups with cooking spray. Melt butter in a skillet over medium heat, add bacon. Cook gently until bacon begins to curl, 3 to 5 minutes. Add onion, garlic and chard leaves; cook and stir until chard has wilted, stirring occasionally, 5 to 8 minutes. Transfer chard mixture to a large bowl; stir in zucchini, eggs, salt and black pepper. Add flour and baking powder; mix until flour is evenly distributed and moistened. Stir in Swiss cheese. Spoon batter into prepared muffin tin. Bake in the preheated oven until edges turn golden brown, about 20 minutes.