Zuchinni Muffs
Zucchini Egg Muffins
Prep time: 10 mins
Cooking time: 10 mins
Ingredients

Makes 6

Need 1x6 Large Muffin Tray


2 large Zucchinis

1 1/2 cup Spinach roughly chopped

8 eggs

Salt & pepper

1 1/2 cups grated cheese

1/4 cup chopped fresh coriander

2 table spoon melted butter or 2 table spoon MCT oil

Method
  1. Pre heat oven 180 degrees while prepping the muffins
  2. Lightly grease muffin tray with mct oil or butter
  3. On a chopping board, slice the zucchinis long ways thin enough that the slices bend, layer 2 slices in each muffin tray in a cross
  4. Add a sprinkle of chopped spinach over each zucchini base, until all used up (okay if you need to add more than in recipe)
  5. In bowl crack eggs and add salt, pepper, melted butter/ or Mct oil and coriander - whisk for 1-2 mins
  6. Pour egg mixture into each muffin tray evenly
  7. Sprinkle grated egg into each
  8. Put in the over for 10 minutes - you should see muffins rise
  9. Take muffins out, gently press to assess firmness, if you like it well done then the firmer it should be
  10. Muffins may sink a little when cooling.
  11. Store in fridge or freezer.

Share this

Recommended recipes

Low Carb Lemon Cheesecake

This will be a popular favourite so be warned!!! A Low Carb "no baking required" cheesecake will delight your family or guests. #yum.... *** no added sugars

Prep time 15 mins Cooking time 20 mins

Mushroom Burger

A 'naked' burger with a twist.

Prep time 15 minutes Cooking time 30 minutes

Low Carb Beef Stroganoff

An old fashioned favorite with a low carb twist! Served with Cauli Mash

Prep time 30 Cooking time 50mins
Are you ready to take back control of your health?

Lifestyle changes are no easy feat. Our team of health professionals are here to
support you on your journey to taking back control of your health

change your life today

Receive our LCHF Weekly eNewsletter

Sign up to receive our regular LCHF updates which will keep you inspired and on track!