Easy Recipes
Zucchini Egg Muffins – 7 large Eggs – 3 large Egg Whites – ¼ teaspoon Dried Oregano – ¼ teaspoon Salt – ¼ teaspoon Garlic Powder – 2 cups Grated Zucchini – ½ cup Red Bell Pepper – ⅓ cup Shredded Parmesan – 2 teaspoons Parsley
Trim the ends of the zucchini and finely grate with a hand grater or food processor grater attachment.
1
Pack the grated zucchini in measuring cups and measure 2 cups. Place the grated zucchini in a clean kitchen towel and squeeze them to remove enough water.
2
In another bowl, whisk egg, egg whites, salt, oregano, garlic powder, chopped parsley, red diced bell pepper, and shredded Parmesan.
3
Add the grated zucchini into the Zucchini Egg Mixture and whisk it again to incorporate fully. Divide the zucchini mixture into the tins – you should fill about 3/4 of their level.
4
Fill each muffin cup up to 3/4 of their level. – Bake the egg muffin cups in the center rack of your oven for 25-30 minutes or until the eggs are set.
5
SERVINGS
TIME
Serving: 1 Muffin Makes: 12 Muffins
Prep: 10 Minutes Cook: 30 Minutes