Brunch

Zucchini and Onion Egg Muffins is for Breakfast.

Zucchini and Onion Egg Muffins takes 10 minutes to prepare.

Zucchini and Onion Egg Muffins takes 30 minutes to cook.

Zucchini and Onion Egg Muffins makes 13 servings.

The ingredients for Zucchini and Onion Egg Muffins are:

6 large eggs
3/4 cup of Non-fat milk
1/4 cup of Fat Free Shredded Cheddar Cheese
1 tsp. of Olive Oil
1 med. Zucchini shredded
1/4 cup of Onion - diced
1 oz of diced ham
dash of onion powder
dash of Pepper
dash of Basil
Dash of Parsley

Here is how you make Zucchini and Onion Egg Muffins:

Preheat oven to 400Spray muffin tin with cooking sprayIn a skillet heat the olive oil with onions, saute the onions until transparent, then add zucchini and ham, and spices and cook until tender.In a med. bowl, add eggs and milk, wisk well.Add cheese to milk mixture and wisk again.Add vegetable mixture - stirSprinkle with a dash of pepper & salt and I top again with a little parsley.Place egg mixture in muffin tins about 3/4 of the way full, bake in oven for 23-25 minutes.Once it's cooled place in the fridge or freeze, grab a muffin or two and off you go to school or work.Enjoy!!!Serving Size:?13 standard muffinsNumber of Servings: 13Recipe submitted by SparkPeople user SHELBSYD.

The nutritional information for Zucchini and Onion Egg Muffins is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 48.9

• Total Fat: 2.9 g
• Cholesterol: 86.9 mg
• Sodium: 93.9 mg
• Total Carbs: 1.1 g
• Dietary Fiber: 0.1 g
• Protein: 4.6 g

The dietary needs meet for Zucchini and Onion Egg Muffins is Sugar Free