Garden-Fresh Zucchini Egg Bites
Equipment
- 12 well muffin tin lined with muffin liners
- small skillet
- blender or food processor
Ingredients
- avocado oil spray for greasing
- 1 tbsp salted butter
- 1 cup grated zucchini, firmly packed about 1 medium
- 2 green onions, chopped white and light green parts
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme, chopped
- 8 large eggs
- 1 cup sharp white cheddar, shredded
- ¼ cup parmesan cheese, grated + 2 tbsp for topping the egg bites
- ½ cup cottage cheese
- ¾ tsp sea salt
- ¼ tso pepper
Instructions
- Preheat the oven to 350℉.Spray a standard muffin tin, lined with liners, with avocado oil spray and set aside.
- In a small skillet, heat the butter over medium heat. Saute the zucchini and green onions until softened and the liquid from the zucchini has cooked off, about 5 minutes.Remove the pan from the heat and stir in the chives, and let cool for 5 minutes while you make the egg mixture.
- In a blender or food processor, add the eggs, sharp cheddar cheese, parmesan cheese, cottage cheese, salt, and pepper, and blend until smooth.
- Evenly divide the zucchini mixture into the muffin tin wells, then pour over the egg mixture.Sprinkle the thyme over the tops of the egg bites and sprinkle with extra parmesan cheese.
- Bake the egg bites for 20-25 minutes until puffed up and fully cooked.Allow the bites to cool in the pan for 5 minutes before removing to a cooling rack.Keeps well in the fridge for up to 4 days. These egg bites reheat well in the oven or microwave.