Zucchini Egg Muffins

Zucchini Egg Muffins

Zucchini Egg Muffins

I’m not a big egg fan personally, although most low-carbers swear by egg muffins for breakfast.  These tasty little muffins with a zucchini “bottom” were delicious!  They’re small, and I confess to wantonly eating THREE of them!  Even my husband liked them (he ate 4!) and he absolutely hates veggies with eggs.  :)  These would make a great weekday grab-n-go breakfast.  They are not suitable for Paleo followers unless you omit the cheese.  They are suitable for all phases of Atkins, all keto diets and Primal programs if they fit your carb and dairy daily limits.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.


1 t. olive oil

8 oz. zucchini, sliced into 12 equal slices around 1/4″ thick

6 oz. pork sausage, crumbled and pre-browned

4 oz. shredded Monterey Jack Cheese

4 eggs, beaten

DIRECTIONS:  Heat a non-stick pan to medium-hi, coating it with the 1 T. olive oil.  Slice zucchini and lightly brown in the hot pan on both sides.  Cool.  While it is browning, brown the sausage and drain.  Preheat oven to 350º.  Place 1 zucchini slice into a silicone muffin pan cup and press down to form a “bottom” for your muffins.  Repeat for the other 11 slots. Spoon sausage evenly into the muffin cups (about 1-1½ T. per cup).  Top each with about 1T. cheese, using it all up with even distribution.  Beat the eggs in a bowl and spoon about 1½ T. into each.  I used a 2 T. measuring cup that wasn’t quite full and had JUST enough egg to bind my muffin ingredients.  Tap pan on the counter so the egg will settled down through the muffin ingredients to help bind them.  Place in 350º oven for about 17-20 minutes or until just beginning to brown on the top.  Don’t over brown or they will be dry.

NUTRITIONAL INFO:   Makes 12 egg muffins, each contains:

112 calories

9 g  fat

0.82 g  carbs, 0.2 g fiber, 0.62 g NET CARBS

6.78 g protein

194 mg sodium

4 comments on “Zucchini Egg Muffins

  1. I make something similar and have a trick for sneaking the veggies past my veggie hating family… If you skin and then shred the zucchini to get rid of all the green, you can then squeeze the excess moisture out of them and mix them right into the rest of the ingredients. It blends right in once cooked and only you will know it is there!

    Liked by 1 person

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s