Zucchini Egg Cups
Eggs and veggies for breakfast is a wonderful thing. When sourced from pasture-raised hens, eggs are an incredibly nutrient-dense food packed with antioxidants that support eye health, B vitamins (energy, hormone balance and all body functions), vitamin E (free radical protection), vitamin A (growth and immunity), vitamin D (hormone balance and healthy bones), selenium (free radical protection), iodine (thyroid health) and phosphorus (healthy bones). Another nutrient in eggs, choline, acts a precursor to the neurotransmitter acetylcholine, which directly impacts our memory, alertness and ability to problem solve. The protein in eggs keep us satisfied through the morning and the veggies add an extra boost of nutrients. However, busy weekday mornings don't always allow the time (or desire) to whip up an amazing egg breakfast. Enter these zucchini egg cups. I started making these as a solution for a healthy breakfast on-the-go for my boyfriend who often has to eat breakfast at work after working out (no thank you, protein bar!) and they have become a weekly staple for us. They are easy to make, keep in the fridge for up to a week and reheat beautifully in the oven / toaster oven. I love using silicone liners for these cups and they come out perfectly every time.
Paleo / gluten-free / whole 30
- 2 medium zucchini
- 1/2 cup fresh parsley, chopped
- 2-3 scallions, chopped
- 9 eggs
- 2/3 cup canned full-fat coconut milk (Native Forest Simple Organic works best because it doesn't separate and get clumpy like other coconut milks)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- Preheat the oven to 375°F.
- Grease 12 muffin cups or put 12 silicone liners in a muffin pan.
- Shred the zucchini with a grater and use paper towels or a cheese cloth to ring out the excess water.
- In a small bowl, mix the shredded zucchini, parsley and scallions together. Divide the mixture evenly into the muffin cups.
- In a larger bowl or measuring cup with a spout for pouring, mix the eggs, coconut milk, sea salt and black pepper until smooth. Pour the mixture on top the vegetables in the muffin cups.
- Bake for about 35 minutes or until the muffins are slightly browned, puffed up and fully cooked. Note: cooking times may vary.
- Once cooled, store leftovers in the fridge for up to a week.