ZUCCHINI EGG CUPS RECIPE
Enjoy healthy zucchini egg cups as a low carb breakfast idea. Perfect for breakfasts on the go this breakfast muffin recipe is easy to make, prep and freeze.
Provided by Becca Ink
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Prep the zucchini, tomato and spinach.
- Beat eggs in a large bowl with a whisk. Beat for several minutes so they are light and fluffy.
- Add smoked paprika, salt, pepper and baking powder. Whisk again to mix.
- Add chopped zucchini, diced tomato and chopped spinach to a separate bowl. Drain the excess water from the tomato and zucchini. Add to the egg mixture. Stir well.
- Spray a muffin pan with olive oil or non-stick cooking spray.
- Pour zucchini breakfast muffins mixture evenly between 12 muffin cups.
- Bake for 25 minutes. The zucchini egg cups will be slightly brown on the edges and firm when they are done.
Nutrition Facts : Calories 58 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 muffin, Sodium 270 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MOM'S EASTER POTATO-ZUCCHINI CASSEROLE
This is an easy make-ahead crowd pleaser to accompany a ham or roast. Don't tell the kids there's zucchini in it and they will never know! I always double the recipe since it goes fast. Broccoli can be substituted for the zucchini.
Provided by Karen Delegan
Categories Side Dish Vegetables Squash Summer Squash
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8x10-inch casserole dish.
- Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
- Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
- Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
- Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
- Transfer potato mixture to the prepared casserole dish.
- Bake in the preheated oven until bubbling, about 35 minutes.
- Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 20.1 g, Cholesterol 71.1 mg, Fat 23.4 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 14.7 g, Sodium 631.3 mg, Sugar 5.1 g
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