Zucchini Egg Muffins
These Zucchini Egg Muffins are filled with all the morning goodies! They're cheesy, meaty and filled with colorful veggies to make these egg cups not only healthy but also delicious. Kids love them, adults love them and they're perfect for busy mornings or as an easy on-the-go snack.
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Servings: 12 servings
Ingredients
- 1/2 lb. ground turkey
- 1/2 Tbsp. olive oil
- half zucchini grated
- 8 eggs
- 1/2 cup almond milk or whatever milk of choice!
- 1/2 cup bell pepper diced
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/3 cup shredded cheese I used Monterey Jack
Instructions
- Preheat oven to 400 degrees.
- Heat pan over medium high and add olive oil and ground turkey and cook until brown. Add garlic and black pepper.
- Add diced bell pepper and stir together for about 2 minutes. Set aside.
- Spray nonstick cooking oil to muffin baking pan.
- Whisk eggs in a mixing bowl then add milk and stir.
- Disperse ground turkey mixture evenly into each muffin mold. Add grated zucchini on top.
- Gently pour whisked egg to fully cover ingredients in each mold (but not all the way to top). Top with shredded cheese.
- Bake in oven for 15 minutes. Check middle of muffin with toothpick to check to see it’s fully cooked. Enjoy!