Recipe: Tasty Egg muffins wrapped in Zucchini
Egg muffins wrapped in Zucchini. These gorgeous zucchini wrapped potato and egg muffins are a delicious and healthy breakfast idea. Instead of using wheat flour, I used sweet potatoes for my starch. The best part of this quick and easy recipe is that it's vegetarian, yet contains a generous serving of fats and proteins.
Defrost in the refrigerator overnight and then cook as you normally would. To freeze after cooking: Wrap individual zucchini egg muffins in plastic wrap. Here is a re-mixed version of my turkey wrapped breakfast muffins! You can have Egg muffins wrapped in Zucchini using 6 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Egg muffins wrapped in Zucchini
- Prepare 6 of Zucchinis.
- Prepare 6 of eggs.
- Prepare Half of yellow & red Peppers.
- You need of 1 cup of Mushrooms.
- You need of Half a cup Cherry tomatoes.
- It's of 1 tablespoon of Salt & pepper.
Egg muffins are a healthy, simple and tasty way to enjoy breakfast. They're also extremely versatile in terms of ingredients. But one of my favorite combinations is this one - egg muffins packed with zucchini and wrapped in prosciutto. It's also paleo, low-carb and keto friendly.
Egg muffins wrapped in Zucchini instructions
- Peel zucchini & place in muffin pan.
- Chop mushrooms & place on top of Zucchinis.
- Chop tomatoes & add them in the muffin pan.
- Chop peppers & add.
- Beat 6 eggs & pour salt & pepper then pour then on top of mixture.
- Bake in oven for 15 minutes or till eggs are cooked.
- Serve with salad of choice.
The perfect grab and. (traduccion abajo) Here is a re-mixed version of my turkey wrapped breakfast muffins! I've made Zucchini muffins using a half dozen recipes, and this was the favorite. The muffins were especially moist, so if you store them, leave them slightly uncovered. I expect, due to the moisture, these will freeze exceedingly well. Line the inside and bottom of the muffin tin with zucchini strips, to form a crust.