Breakfast

Zucchini Egg Muffins is for Breakfast.

Zucchini Egg Muffins takes 10 minutes to prepare.

Zucchini Egg Muffins takes 20 minutes to cook.

Zucchini Egg Muffins makes 4 servings.

The ingredients for Zucchini Egg Muffins are:

8 Eggs
1.5 Tablespoons Coconut Flour
1/2 Teaspoon Baking Powder
1 Tablespoon Coconut Oil
Garlic Cloves (to taste)
1/2 Chopped Onion
1 Cup Chopped Zucchini
Seasoning

Here is how you make Zucchini Egg Muffins:

1) Preheat oven to 375 degrees. Place coconut oil, garlic, and diced onion over medium heat in pan and saute.2) Meanwhile, beat eggs with coconut flour, baking powder, and some water. (Add seasoning if desired)3) Combine fried onions and diced zucchini.4) Take greased (or nonstick) muffin pan and divvy the onion and zucchini mixture into the 12 muffins.5) Pour egg mixture on top of filling. Add extra seasoning on top if desired.6) Place in oven for 20 minutes.Serving Size: Makes 12 muffins, Serving size 3 muffinsNumber of Servings: 4Recipe submitted by SparkPeople user SUGIRL06.

The nutritional information for Zucchini Egg Muffins is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 197.4

• Total Fat: 13.7 g
• Cholesterol: 370.0 mg
• Sodium: 203.1 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 2.1 g
• Protein: 13.4 g

The dietary needs meet for Zucchini Egg Muffins is Gluten Free