Savory Summer Egg “Muffins”

Share this post

zucchini-grated-transRecipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
2 small zucchinis or summer squash, grated (about 1 cup)
2 small leeks, thinly sliced or 1/2 onion, minced
1 cup chopped cremini mushrooms
12 eggs beaten
1/4 cup olive oil or milk
1/4 cup fresh chives or herbs such as parsley, basil, dill, or thyme
1/3 cup shredded cheddar cheese or feta
1/2 teaspoon salt
1/2 teaspoon pepper

PREPARATION

  • Preheat oven to 375 °F and line a muffin tin with paper liners. Or lightly grease a non-stick muffin tin and there’s no need for paper liners.
  • Squeeze most liquid from grated zucchini with a thin kitchen towel, cheesecloth, or paper towels.
  • Wash leeks well, making sure to remove all sand and dirt and slice the white ends into 1/8-inch rounds.
  • Chop mushrooms into 1/4-inch pieces.
  • Place veggies into each muffin cup in the muffin tin.
  • Add milk or olive oil to the egg mixture, plus the herbs, salt, and pepper and mix well.
  • Now pour egg mixture into the 12 muffin cups, dividing it evenly.
  • Generously sprinkle each uncooked muffin with cheese and pop in the oven to cook for approximately 30 minutes or until cooked through and golden brown on top.

Makes 12 muffins. Prep time, 10 minutes; cook time, 30 minutes.

 

 

Sign up for our monthly newsletter

 

More recent articles:

Honeybees land at FruitGuys HQ
May 24, 2016
It's good for your body, good for your brain, and good for the world
May 24, 2016
Food:
All the goodness of pie without the crust
May 20, 2016
How to sleep when the temperature soars
May 12, 2016
Five tips for spring-cleaning the office
April 26, 2016
Five steps to getting your bike ready for spring
April 26, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.