Start your day with a healthy choice. Enjoy these Zucchini and Parmesan Egg Muffins, a tasty and low-carb way to fuel your morning routine.
Zucchini and Parmesan Egg Muffins
Recipe By Ketology
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Cooking Time
30 min
Difficulty
Easy
Serves
6
Calories
120
Ingredients
- 4 large eggs
- 1 medium zucchini, grated and excess moisture squeezed out
- 1/4 cup grated Parmesan cheese
- 1/4 cup diced bell peppers (any color)
- 2 tablespoons diced red onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- Cooking spray or muffin liners
Instructions
- 1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or use muffin liners.
- 2. Grate the zucchini and use a clean kitchen towel or paper towels to squeeze out excess moisture.
- 3. In a mixing bowl, whisk the eggs until well beaten.
- 4. Add the grated zucchini, diced bell peppers, diced red onion, grated Parmesan cheese, garlic powder, dried oregano, salt, and pepper to the beaten eggs. Mix everything together until well combined.
- 5. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- 6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and slightly golden on top. You can insert a toothpick into the center of a muffin; if it comes out clean, they are done.
- 7. Allow the Zucchini and Parmesan Egg Muffins to cool in the muffin tin for a few minutes.
- 8. Carefully remove the muffins from the tin and serve them warm. They can be enjoyed as a low-carb breakfast or snack option.
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