Zucchini Egg Cups

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