For a quick meal prep recipe, these Zucchini Egg Cups are a creative way to get in more fibre for a protein-rich, satiating breakfast.
What we love about zucchini egg cups
- Quick meal prep or make ahead meal for busy mornings
- Extra fibre from zucchini and mushrooms
- A customizable recipe- use leftovers or veggies of your choice
- Freezes well for later
- 7 grams of protein per egg cup
Ingredients and equipment you will need
A non-stick muffin tin
Vegetable peeler or mandoline slicer
Measuring cup or bowl for whisking the eggs
6 eggs
1 zucchini
2 mushrooms
1/4 cup grated cheese
sea salt and pepper
How to make egg cups (aka egg muffins)
Preheat the oven to 375F. Spray a muffin tin with olive or avocado oil, or rub each one with some coconut oil to prevent sticking. You can also use paper muffin liners or silicone muffin cups for easy removal
Cut off the ends of a zucchini and use a vegetable peeler to make long, thin strips. Tuck them in around the perimeter of each muffin cup in the tin
Scramble 6 eggs in a measuring cup, along with a pinch of sea salt and pepper to taste. Pour the egg mixture evenly into 6 cups. If you choose to make 12 muffins, then scramble 12 eggs
Sprinkle each egg cup with sliced mushrooms and grated cheese
Bake for 20 minutes or until the tops start to brown
Other variations to try
- tomatoes and mozzerella
- ground sausage and broccoli
- cauliflower and cheddar
- spinach and ricotta
- salsa and leftover taco meat
- asparagus and parmesan
Zucchini Egg Cups
Description
For a quick meal prep recipe, these Zucchini Egg Cups are a creative way to get in more fibre for a protein-rich, satiating breakfast.
Ingredients
Instructions
-
Preheat the oven to 375F. Spray a muffin tin with olive or avocado oil, or rub each one with some coconut oil to prevent sticking. You can also use paper muffin liners or silicone muffin cups for easy removal
-
Cut off the ends of a zucchini and use a vegetable peeler to make long, thin strips. Tuck them in around the perimeter of each muffin cup in the tin
-
Scramble 6 eggs in a measuring cup, along with a pinch of sea salt and pepper to taste. Pour the egg mixture evenly into 6 cups. If you choose to make 12 muffins, then scramble 12 eggs
-
Sprinkle each egg cup with sliced mushrooms and grated cheese
-
Bake for 20 minutes or until the tops start to brown
