High Protein Breakfast Muffin

Preheat the oven to 200°/180° for fan ovens.

Grate the zucchini and place in a sieve. Sprinkle with salt and allow to sit for 10 minutes.

Then squeeze out as much juice as you can.

Place the flour, Gold Standard 100% Whey Protein powder, baking powder and a pinch of salt into a large mixing bowl.

Dice the butter and add to the bowl. Then rub the butter into the flour until the mixture resembles fine breadcrumbs.

Crumble in the feta. Add the sundried tomatoes and basil and stir. Add the eggs and the milk and stir well with your hands until the mixture comes together in a ball. Do not overwork the dough.

Dust your worktop with flour. Roll out the dough with a rolling pin. Stamp out the scones and place on a baking tray lined with parchment paper.

Bake in the oven for 20 minutes. Remove from the oven and allow to cool slightly before eating.

While the scones are baking, fry the bacon and eggs in some low cal spray until cooked.

Remove the scones and allow to cool slightly before cutting in half and topping with the bacon/turkey medallion and fried egg.