Baked Zucchini & Egg Muffins
Savory baked egg cups with grated zucchini, onion, and a touch of parmesan — easy to make ahead and reheat.
- Calories
- 430
- Protein
- 26g
- Carbs
- 7g
- Fat
- 32g
Per serving
Ingredients
For 4 servings · 32 min total
- egg8
- zucchini, grated2 cup
- yellow onion, diced1/2
- parmesan cheese, grated1 oz
- olive oil1 tbsp
- salt & pepper3/8 tsp
Instructions
- 1Preheat oven and grease muffin tin lightly, squeeze excess moisture from grated zucchini.
- 2Whisk eggs with oil, diced onion, salt and pepper; fold in zucchini and parmesan then divide mixture into muffin cups.
- 3Bake until puffed and set, let cool slightly then remove; refrigerate extras and reheat in a toaster oven or microwave.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.