Description
These zucchini egg cups are a healthy, simple and tasty way to enjoy breakfast. Whole eggs are mixed with tomatoes and wrapped in zucchini. The perfect high protein and low-carb, grab and go breakfast or snack!
Ingredients
Scale
- 2 large zucchini
- 12 large eggs
- 12 cherry tomatoes or 1 large tomato, chopped
- 3 tablespoons chives, finely chopped
- Salt and pepper, to taste
Instructions
- Preheating your oven to 180C/ 350F.
- Using a vegetable peeler, carefully peel the zucchini’s into long strips.
- Grab a muffin tray and spray with olive oil or brush with oil. Add 2 zucchini strips to wrap around each muffin cup cavity. If your using small zucchinis you may need 3 strips.
- Once the zucchinis are in the muffin tray, crack an egg into each one. Then, top each egg with your chopped tomato, chives, sea salt, and black pepper.
- Bake for 18-20 minutes, or until the egg whites are set and cooked to your liking. Once they’re done, remove them from the oven, serve, and enjoy!
Notes
- Refrigerate leftovers in an airtight container, for up to one week.
- Freeze for up to one month. Reheat in microwave for 30 seconds.
- See ideas for variations above in blog post*
Keywords: Egg cups, zucchini, low carb, high protein