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.
Servings: 3
Calories: 124kcal
Ingredients
- 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
Instructions
- Preheat the oven to 350 °F.
- Whisk eggs in a medium bowl. Add garlic, dulse, salt, and pepper.12 whole eggs, 2 cloves garlic, 1 to 2 tablespoons dulse flakes, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Place the zucchini in a cheesecloth, nut milk bag, or kitchen towel and squeeze to remove as much water as possible.1 small zucchini
- Stir into the eggs. Add all remaining ingredients and mix to combine.1 small green bell pepper, 1/2 cup spinach, 1/4 cup mushrooms
- 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.
Nutrition
Serving: 4muffins | Calories: 124kcal | Carbohydrates: 18g | Protein: 28g | Fat: 22g | Saturated Fat: 1g | Sodium: 402mg | Fiber: 12g | Net Carbohydrates: 6g
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