Zucchini & Egg Breakfast Muffins

A really good alternative for breakfast on the go!

Credit:  www.kaylaitsines.com

Total: 17 min
Cook: 2 min
Serving: 6 large or 12 small muffins or 56 mini muffins ( suggested: regular size)


3 medium zucchini, coarsely grated (about 3 cups), press water out prior to using
9 eggs, lightly beaten
2 tablespoons flour
¼ cup milk or water
¼ cup fresh parsley, chopped
½ cup cheddar cheese, grated (optional)
Salt and pepper, to taste


Preheat oven to 180C (355 F). Spray a 6 hole muffin tray or 12 hole mini muffin tray with olive or coconut oil cooking spray, ensuring each hole is well coated.

In a medium bowl, whisk beaten eggs and milk (or water) until combined.

Add zucchini, parsley, cheese (if using), salt and pepper. Mix until combined.

Pour zucchini and egg mixture evenly between muffin cups, checking that the mix is almost to the top.

Bake for about 25-30 minutes or until cooked through and lightly golden.

Note: These muffins are also suitable to freeze. Ensure muffins are completely cold before placing in a freezer-safe bag and squeeze any additional air. Once sealed, place in another freezer-safe bag, as this will help to prevent freezer burn, and freeze. To defrost: place covered muffin(s) in refrigerator to thaw.



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