Zucchini Egg Muffins

Name: Zucchini Egg Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 6 large Eggs; 1 cup Zucchini shredded; 1/2 cup Milk 1%; 1 cup shredded Cheddar Cheese; 1 tsp Salt; 1/8 tsp Pepper black; 1/4 tsp Crushed Red Pepper Flakes or to taste; 2 tsp Dried Herbs (parsley sage rosemary thyme oregano; 1 tsp Garlic powder

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 12

Ingredients

6 large Eggs1 cup Zucchini, shredded1/2 cup Milk, 1% 1 cup, shredded Cheddar Cheese 1 tsp Salt 1/8 tsp Pepper, black 1/4 tsp Crushed Red Pepper Flakes, or to taste2 tsp Dried Herbs (parsley, sage, rosemary, thyme, oregano 1 tsp Garlic powder

Directions

Heat oven to 350�F. BEAT eggs, milk, salt, pepper and spices in medium bowl until well-blended. Add cheese and zucchini. Mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each. Bake for 20-25 minutes until eggs puff up and brown, slightly. Muffins will deflate as they cool.

Serving Size:�Makes 12 muffins

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 81.3
Total Fat: 5.6 g
Cholesterol: 103.5 mg
Sodium: 292.7 mg
Total Carbs: 1.6 g
Dietary Fiber: 0.2 g
Protein: 6.0 g

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