Zucchini Egg Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Zucchini Egg Muffins calories by ingredient


Introduction

Easy to make and a quick grab and go breakfast item. They freeze well, too. Easy to make and a quick grab and go breakfast item. They freeze well, too.
Number of Servings: 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

Tips

Use a soup ladle to fill up muffin tin.


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