zucchini egg muffins

Name: zucchini egg muffins
Cuisine: American, World Cuisine
Ingredients: 9 eggs; 1/3 c low-fat milk; 2 garlic cloves minced; 3/4 c grated Parmesan cheese; 1/2 zucchini sliced into 12 thin round slices; 1 Roma tomatoe sliced into 12 thin slices; 1/2 tsp salt; 1/2 tsp pepper

6 steps

Nanci's kids ate like crazy no parm add soy don't add raw onions

Updated at: Wed, 11 Oct 2023 02:37:04 GMT

Nutrition balance score

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Ingredients

0 servings

¾ cgrated Parmesan cheese

0.5zucchini

sliced into 12 thin round slices

1Roma tomatoe

sliced into 12 thin slices

½ tspsalt

½ tsppepper

Instructions

Step 1

Preheat oven to 375F.

OvenPreheat

Step 2

Coat 2 1/2 inch muffin tin with nonstick cooking spray.

Step 3

In a large bowl, whisk together eggs, milk, garlic, cheese, salt, and pepper. Divide egg mixture among muffin cups.

Step 4

Top each with a zucchini slice and a tomato slice.

Step 5

Bake 25 minutes or until the tops are puffed up and set. Remove from oven and let eggs cool for 5 minutes before removing them from the muffin tins. The tops will fall a bit while they cool.

Step 6

Use a knife to loosen sides before removing. Serve warm. Enjoy!