Zucchini Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 Eggs1.5 Tablespoons Coconut Flour1/2 Teaspoon Baking Powder1 Tablespoon Coconut OilGarlic Cloves (to taste)1/2 Chopped Onion1 Cup Chopped ZucchiniSeasoning
1) Preheat oven to 375 degrees. Place coconut oil, garlic, and diced onion over medium heat in pan and saute.
2) Meanwhile, beat eggs with coconut flour, baking powder, and some water. (Add seasoning if desired)
3) Combine fried onions and diced zucchini.
4) Take greased (or nonstick) muffin pan and divvy the onion and zucchini mixture into the 12 muffins.
5) Pour egg mixture on top of filling. Add extra seasoning on top if desired.
6) Place in oven for 20 minutes.
Serving Size: Makes 12 muffins, Serving size 3 muffins
Number of Servings: 4
Recipe submitted by SparkPeople user SUGIRL06.
2) Meanwhile, beat eggs with coconut flour, baking powder, and some water. (Add seasoning if desired)
3) Combine fried onions and diced zucchini.
4) Take greased (or nonstick) muffin pan and divvy the onion and zucchini mixture into the 12 muffins.
5) Pour egg mixture on top of filling. Add extra seasoning on top if desired.
6) Place in oven for 20 minutes.
Serving Size: Makes 12 muffins, Serving size 3 muffins
Number of Servings: 4
Recipe submitted by SparkPeople user SUGIRL06.
Nutritional Info Amount Per Serving
- Calories: 197.4
- Total Fat: 13.7 g
- Cholesterol: 370.0 mg
- Sodium: 203.1 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 2.1 g
- Protein: 13.4 g
Member Reviews
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KAPELAKIN
Totally making these, thank you! I'm thinking sundried tomato would be a nice addition. - 8/10/12
Reply from SUGIRL06 (8/11/12)
That sounds great!!! I had intended to add bacon but completely forgot!