Zucchini Egg Muffins
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Zucchini Egg Muffins calories by ingredient
Number of Servings: 4
Ingredients
-
8 Eggs
1.5 Tablespoons Coconut Flour
1/2 Teaspoon Baking Powder
1 Tablespoon Coconut Oil
Garlic Cloves (to taste)
1/2 Chopped Onion
1 Cup Chopped Zucchini
Seasoning
Directions
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.
Member Ratings For This Recipe
-
KAPELAKIN
