Zucchini Egg Cups Recipes

ZUCCHINI EGG CUPS RECIPE

Zucchini Egg Cups Recipe image

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

Time 30m

Number Of Ingredients 8

Ingredients

1 large zucchini, roughly 2 1/2 cups chopped
8 large eggs
1 ripe tomato, diced
2 cups fresh spinach, chopped
1 teaspoon smoked paprika
1 teaspoon sea salt
½ teaspoon fresh ground pepper
1 teaspoon baking powder

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

ZUCCHINI SCALLION FRITTATA CUPS

Zucchini Scallion Frittata Cups image

Portion-controlled, protein-packed portable meals for on-the-go lifestyles. These freeze well, so I can grab a few for lunch when I'm short on time.

Provided by Nocciola

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 45m

Yield 12

Number Of Ingredients 7

Ingredients

cooking spray
7 egg whites
3 eggs
2 tablespoons half-and-half
2 cups shredded zucchini
1 cup chopped green onion
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.
Bake in preheated oven until set in the middle, 30 to 35 minutes.

Nutrition Facts : Calories 45.2 calories, Carbohydrate 1.9 g, Cholesterol 36.7 mg, Fat 2.2 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 74.1 mg, Sugar 0.9 g

ZUCCHINI EGG SKILLET

Zucchini Egg Skillet image

My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe-it's great for brunch or a special breakfast. -Darcy Kennedy, Hendersonvlle, North Carolina

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes
1 medium onion, chopped
2 small zucchini, shredded (about 3 cups)
4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
1/2 cup chopped roasted sweet red peppers
6 cherry tomatoes, quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
4 large eggs

Steps:

In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender., Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

Nutrition Facts : Calories 316 calories, Fat 22g fat (7g saturated fat), Cholesterol 209mg cholesterol, Sodium 552mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

ZUCCHINI AND EGGS

Zucchini and Eggs image

A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.

Provided by J. Moore

Categories Fruits and Vegetables Vegetables Squash

Time 10m

Yield 1

Number Of Ingredients 4

Ingredients

2 teaspoons olive oil
1 small zucchini, sliced
1 egg, beaten
salt and pepper to taste

Steps:

Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 4.5 g, Cholesterol 138.5 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 76.2 mg, Sugar 2.8 g

ZUCCHINI EGG BAKE

Zucchini Egg Bake image

"This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time," reports Kim Hafner of East Walpole, Massachusetts. "Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit."

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cups chopped peeled zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 cup butter
4 large eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese

Steps:

In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts :

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