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.
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.
In another bowl, whisk egg, egg whites, salt, oregano, garlic powder, chopped parsley, red diced bell pepper, and shredded Parmesan.
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.
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.
Serving: 1 Muffin Makes: 12 Muffins
Prep: 10 Minutes Cook: 30 Minutes