Egg Zucchini Muffins
These Egg Zucchini Muffins are an easy 4-ingredient breakfast packed with protein and fresh zucchini. Low carb, meal prep friendly, and freezer friendly.
Servings: 12
Calories: 96
Ingredients
- 6 eggs
- 4 oz cream cheese
- 1.5 cups shredded zucchini packed (salted & drained) ***
- 3/4 cup cheese cheddar, mozzarella, feta, etc.
- 1/2 tsp salt optional ***
- 1/4 tsp black pepper optional
Instructions
- Preheat oven to 350. Line a muffin tin with foil liners and spray with cooking spray.
- Put eggs and cream cheese in a blender and blend until smooth.
- Put the zucchini and cheese into the muffin cups.
- Pour the egg over the fillings.
- Bake for 20 min or until the centers are no longer jiggly and the edges are golden brown.
Notes
Zucchini - Put the shredded zucchini in a fine mesh strainer and mix a large pinch of salt into it. Let it rest for 5 minutes. Press out as much liquid as you can before adding it to the recipe. The two cups of zucchini are measured before removing the liquid.
Salt - Added salt is optional. Since the zucchini is salted before draining, you may not need added salt, especially if you are using a salty cheese like feta.
Nutrition
Serving: 1egg muffin | Calories: 96 | Carbohydrates: 1.3g | Protein: 5.2g | Fat: 7.8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.2g | Trans Fat: 0.01g | Cholesterol: 98.4mg | Sodium: 108.3mg | Potassium: 88.7mg | Fiber: 0.2g | Sugar: 0.8g | Vitamin A: 347.5IU | Vitamin C: 2.8mg | Calcium: 73.9mg | Iron: 0.5mg
