Preheat oven to 190°C / 374°F. Whisk eggs and egg whites in a bowl. Alternatively, pulse blend using your blender. Set aside.

In a separate mixing bowl, add zucchini, carrot, capsicum, beetroot, corn, broccoli, onion, cheese and bacon. Pour in eggs, add herbs, and season with salt & pepper. Stir well to combine.

Line 2-3 x muffin tins with cupcake / muffin liners. Spoon mixture evenly into the liners. Bake for 25-30 minutes or until egg is cooked. To ensure muffins are thoroughly cooked, turn the oven off after 30 minutes and leave the muffins in the oven for a further 5 minutes, as the eggs retain heat and will continue to cook.

Allow muffins to cool slightly before removing them from the tins. Enjoy Chokka-full muffins hot or cold, on their own or with a salad or vegetables. They’re great for the kids lunchboxes and make for a great meal choice with any of the liquid meals / protein shakes online.