Tuesday, August 28, 2012

Zucchini Cheddar Egg Muffins

Morning, friends! Welcome to the last Tuesday of August. Crazy right?!

Lately you've seen many ramblings and brags about my garden and finally we are seeing the produce that I've been very (im)patiently waiting for. Lettuce, green beans, cherry tomatoes and boatloads of zucchini are what's in season at my house right now. I've been able to share the lettuce, beans and tomatoes with family & co-workers, but the zucchini count is starting to get a wee bit out of control.



So far, I've made ~

- my dad's goulash

I still have 2 1/2 zucchinis at home and several little baby ones growing away in the garden. Is anyone in need of zucchini?? I would be very happy to share! :-)

On Sunday, I did a little meal prepping for the week and one of the things that I cooked up was a batch of egg muffins. These are great because you can make them on the weekend and store them in the refrigerator for a week. I often pack them in my lunch or pop a couple in the microwave for breakfast on the go. I got the idea after I made Courtney's zucchini casserole. I mean really, can you go wrong when you mix zucchini and cheddar together?!  I think not.  


Zucchini Cheddar Egg Muffins
Recipe adapted from He & She Eat Clean
Makes 12 egg muffins

1 1/2 c shredded zucchini
1/2 c mushrooms, diced
1/2 c onions, diced
3/4 c shredded cheddar cheese
4 eggs
14 egg whites
1 tsp Italian seasoning
sea salt & fresh ground pepper to taste

Preheat your oven to 375. Grease your muffin tin well.

Place zucchini, mushrooms & onion in a large bowl and mix well. Fold in 1/2 cup of the shredded cheese. Scoop the veggie mixture into the muffin tins. Fill each cup about 2/3 to 3/4 full.

In a separate bowl, whisk together the eggs & egg whites. Stir in your spices.

Pour the egg mixture over the vegetable mixture filling each muffin cup. Leave a little room because the egg will puff up & expand as it bakes.

Sprinkle the remaining 1/4 cup of cheese over the egg mixture in each muffin cup.

Bake for 30 to 35 minutes.

Once baked, remove from the oven and allow to cool for approximately 10 minutes.

Slide a knife around the edges of each egg muffin and carefully remove each one and place it on a cooling rack.

Once the egg muffins are completely cooled, store in an airtight container in the fridge.





I know this muffin tin is old and ugly but that's because it's been well loved <3





One thing I would caution is that non-stick spray is not the most effective when trying to get these little muffins out of the tin. Even though I used a knife to cut around the edges and a fork to oh so gently lift the muffins up and out, several of them came out with a messy looking bottom. Lucky for me, the ugliness did not affect the taste - these are tasty little bites if I do say so myself! Next time I'm going to grease my pan with shortening and I hope that will make the whole muffin removal procedure a little easier and more successful.

Here are some other zucchini recipes on my radar to try over the next couple of weeks ~  


Do you have any great zucchini recipes that I should try? Please leave your link below.

Enjoy your day,

Andrea
xoxo

5 comments:

  1. I'm alwayyyys in need of zucchini!!! ;) I'll come raid your garden!

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    Replies
    1. I wish you were closer because I'd bring you a basketful!!

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  2. My CSA share is going nuts with zucchini right now! We had to pick up 10 a few weeks ago. They are gorgeous though! I used to hate all kinds of squash but I think I just had never had it fresh from the garden. It makes a huge difference!

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    Replies
    1. It's so true....freshness makes a HUGE difference! You wouldn't believe me if I told you how many different squashes I have growing in the garden right now - luckily I'm a huge fan <3

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  3. Liked that you used sea salt instead of crappy conventional table salt.

    ReplyDelete