Description
Deliciously healthy Zucchini Egg Cups perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups grated zucchini
- 4 eggs
- 1 cup shredded cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon chopped fresh herbs (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine grated zucchini, eggs, cheese, salt, pepper, garlic powder, and onion powder.
- Mix until well combined.
- Coat a muffin tin with cooking spray or oil.
- Pour the egg mixture evenly into the muffin cups.
- Bake for 20-25 minutes, or until the egg is set and slightly golden on top.
- Let cool for a few minutes before removing from the tin.
- Serve warm and enjoy!
Notes
- These can be stored in the fridge for up to 3 days.
- Great for meal prep and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg