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Summer Egg Muffins with Zucchini Noodles

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 large zucchini Blade D, noodles trimmed
  • ½ cup slivered basil
  • 3 cups cherry tomatoes quartered
  • salt and pepper
  • ¾ cup shredded mozzarella cheese
  • 18 large eggs whisked

Instructions

  • Preheat the oven to 375 degrees. Grease the muffin cavities with olive oil cooking spray and then pack each with zucchini noodles, about halfway. Top with basil and tomatoes. Season with salt and pepper. Top with a pinch of mozzarella (about 1 tablespoon) and pour over the eggs, about three-quarters of the way to the top.
  • Bake in the oven for 20-25 minutes or until eggs have set completely. Pop the egg muffins out of the cavities and serve.

Recipe Notes

Per serving (1 out of 12 muffins) - Calories: 139, Fat: 10g, Saturated Fat: 3g, Carbs: 4g, Fiber: 1g, Sugars: 2g, Protein: 11g, Sodium: 153mg