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Garlic zucchini scrambled egg muffins on a white plate.
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5 from 1 vote

Garlic and Zucchini Scrambled Egg Muffin

Dulse flakes are the mystery note in these scrambled eggs with zucchini, a gentle, briny depth under garlic, green pepper, mushrooms, and spinach. Baked in a muffin tin, each cup holds its shape and stays soft and savory.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: scrambled eggs with zucchini
Servings: 3
Calories: 305kcal
Author: Jessica Haggard

Ingredients

  • 12 large eggs
  • 2 cloves garlic minced
  • 2 tablespoons dulse flakes
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 small zucchini shredded
  • 1 small green bell pepper
  • ½ cup spinach chopped
  • ¼ cup mushrooms chopped
US Customary - Metric

Instructions

  • Preheat the oven to 350 °F.
  • Whisk eggs in a medium bowl. Add garlic, dulse, salt, and pepper.
  • Place the zucchini in a cheesecloth, nut milk bag, or kitchen towel and squeeze to remove as much water as possible.
  • Stir into the eggs. Add all remaining ingredients and mix to combine.
  • Divide the batter evenly in a standard 12-cup muffin pan. Greased the pan or line with muffin liners before pouring in.
  • Bake for 20 minutes, until center is set. Remove from the oven and leave to rest and cool for 5 minutes before transferring to a wire cooling rack.

Nutrition

Serving: 4muffins | Calories: 305kcal | Carbohydrates: 5g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Sodium: 682mg | Fiber: 1g | Net Carbohydrates: 4g
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