Garlic and Zucchini Scrambled Egg Muffin
Make scrambled egg muffins for a kid-friendly breakfast or lunch, suitable for Whole 30, paleo, keto, and low-carb diets.
- 12 whole eggs
- 2 cloves garlic minced
- 1 to 2 tablespoons dulse flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 small zucchini shredded
- 1 small green bell pepper
- 1/2 cup spinach chopped
- 1/4 cup mushrooms chopped
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.
Serve warm. Store leftovers in the fridge for 3 to 5 days or freeze for longer.
Serving: 4muffins | Calories: 124kcal | Carbohydrates: 18g | Protein: 28g | Fat: 22g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 402mg | Potassium: 199mg | Fiber: 12g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 29mg | Calcium: 15mg | Iron: 1mg