Brunch

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 12 servings.

The ingredients for Zucchini Egg Muffins are:

6 large Eggs
1 cup Zucchini, shredded
1/2 cup Milk, 1%
1 cup, shredded Cheddar Cheese
1 tsp Salt
1/8 tsp Pepper, black
1/4 tsp Crushed Red Pepper Flakes, or to taste
2 tsp Dried Herbs (parsley, sage, rosemary, thyme, oregano
1 tsp Garlic powder

Here is how you make Zucchini Egg Muffins:

Heat oven to 350?F. BEAT eggs, milk, salt, pepper and spices in medium bowl until well-blended. Add cheese and zucchini. Mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each. Bake for 20-25 minutes until eggs puff up and brown, slightly. Muffins will deflate as they cool.Serving Size:?Makes 12 muffins

The nutritional information for Zucchini Egg Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 81.3

• Total Fat: 5.6 g
• Cholesterol: 103.5 mg
• Sodium: 292.7 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.2 g
• Protein: 6.0 g

The dietary needs meet for Zucchini Egg Muffins is Gluten Free