Healthy Zucchini Egg Cups Recipe: Low Carb Breakfast Idea

12 egg cups
30 min

Enjoy zucchini egg cups as a low carb breakfast idea. Perfect for an on the go breakfast idea or a sit down brunch, this healthy breakfast recipe is easy to make, prep and freeze.


Learn how to make zucchini egg muffins for a low carb, gluten free food. These are perfect for meal prep because you can store them for several days after you make them. If you’re looking for healthy breakfast ideas, this is perfect. It also makes a light brunch, lunch, or even dinner on a hot summer day.


Zucchini egg muffins are easy to make. I like them for breakfast on the go because they are easy to put in a container and take with you. They aren’t messy to eat, so you can eat them in the car or anywhere without worrying about making a mess. Instead of packing sugar filled prepackaged foods for a road trip, try this quick and easy zucchini egg cups recipe.


Most people plant a couple of zucchini plants in their garden each year. Even if you don’t plant a garden, you likely know someone who does. Those two zucchini plants can quickly yield more zucchini than you know what to do with.


When zucchini are in season, I use them to make several recipes. Zucchini works well in most recipes because it doesn’t have much flavor, so it blends in well with other ingredients. It’s a great way to add more vegetables to your diet, even for picky eaters who don’t like vegetables.


Zucchini is also extremely versatile. It can be used it both sweet or savory recipes. For a sweet treat, try this zucchini brownies recipe. For a savory recipe, try my recipe for no cheese zucchini egg bake below.



To learn about the health benefits of this low carb breakfast idea, tips for cooking and freezing, substitutions and answers to common questions you may have about this zucchini recipe be sure to visit my original post on how to make zucchini egg cups here.


Healthy Zucchini Egg Cups Recipe: Low Carb Breakfast Idea

Recipe details

  • 12  egg cups
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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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

Instructions


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.
Rebecca D. Dillon
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