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.
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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:
9 g fat
0.82 g carbs, 0.2 g fiber, 0.62 g NET CARBS
6.78 g protein
194 mg sodium