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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 48.9
  • Total Fat: 2.9 g
  • Cholesterol: 86.9 mg
  • Sodium: 93.9 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 4.6 g

View full nutritional breakdown of Zucchini and Onion Egg Muffins calories by ingredient
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Zucchini and Onion Egg Muffins

Submitted by: SHELBSYD
Zucchini  and Onion Egg Muffins

Introduction

I got this recipe from Health magazine, but modified it with the ingredients I have in my home. This will be great for a grab and go breakfast! I got this recipe from Health magazine, but modified it with the ingredients I have in my home. This will be great for a grab and go breakfast!
Number of Servings: 13

Ingredients

    6 large eggs
    3/4 cup of Non-fat milk
    1/4 cup of Fat Free Shredded Cheddar Cheese
    1 tsp. of Olive Oil
    1 med. Zucchini shredded
    1/4 cup of Onion - diced
    1 oz of diced ham
    dash of onion powder
    dash of Pepper
    dash of Basil
    Dash of Parsley

Directions

Preheat oven to 400
Spray muffin tin with cooking spray

In a skillet heat the olive oil with onions, saute the onions until transparent, then add zucchini and ham, and spices and cook until tender.

In a med. bowl, add eggs and milk, wisk well.
Add cheese to milk mixture and wisk again.
Add vegetable mixture - stir
Sprinkle with a dash of pepper & salt and I top again with a little parsley.

Place egg mixture in muffin tins about 3/4 of the way full, bake in oven for 23-25 minutes.

Once it's cooled place in the fridge or freeze, grab a muffin or two and off you go to school or work.

Enjoy!!!


Serving Size: 13 standard muffins

Number of Servings: 13

Recipe submitted by SparkPeople user SHELBSYD.






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Member Ratings For This Recipe

  • I avoid milk, used low fat cream cheese and parmigiano! Very light and makes you feel full for long. - 4/3/13

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