Zucchini & Goat Cheese Egg Muffins
These savory muffins are packed with flavor and make for a perfect grab-and-go breakfast or snack.
Zucchini & Goat Cheese Egg Muffins
Makes 6 servings
20 Minutes
Ingredients
1 Zucchini (divided)
6 Egg
¼ cup Water
¼ tsp Sea Salt
½ cup Goat Cheese (crumbled)
Directions
- Preheat the oven to 350F (177C). Line your muffin tin with parchment lines, or use a silicone muffin tin without liners.
- Roughly chop 2/3 of the Zucchini, and cut the remaining 1/3 into thin slices.
- In a mixing bowl, which together the eggs, water, salt and chopped zucchini. Divide the mixture into the muffin pan.
- Top each muffin slot with the zucchini slices and goat cheese. Bake for 15-18 minutes, or until cooked through.
- Let cool slightly before serving. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months.
Serving Size: One serving is equal to one egg muffin.
More Flavour: Add chopped onion, garlic, smoked paprika, mushrooms and/or spinach.
Additional Toppings: Top with sliced green onions or tomatoes.
These savory muffins are packed with flavor and make for a perfect grab-and-go breakfast or snack.
Be well,
Lisa
Disclaimer: The information provided in this article is not meant to replace treatment with a licensed health care practitioner. It is for informational purposes only. Consult with a licensed health care professional to determine which treatments are safe for you.