These zucchini egg cups are portion-controlled and protein-packed meals for on-the-go lifestyles. They freeze well, so I usually grab a few for lunch when I'm short on time.
Ingredients
- cooking spray
- 7 eggs whites
- 3 eggs
- 2 tablespoons half-and-half
- 2 cups shredded zucchini
- 1 cup chopped green onion
- 3 tablespoons grated Parmigiano-Reggiano cheese
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
-
2
Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into egg mixture; pour into prepared muffin cups.
-
3
Bake in the preheated oven until set in the middle, 30 to 35 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Basic Cream Cheese Frosting
This cream cheese frosting is made with butter, cream cheese, vanilla, and confectioners' sugar for a rich and smooth topping on cakes.
Get-Up-and-Go Muffins with Greek Yogurt, Oatmeal, and Blueberries
No oil, no butter... This muffin makes me feel not guilty about having more than just one. They are great to grab and go for a quick breakfast. The oats and Greek yogurt will keep you feeling full. Enjoy fresh from the oven or cool completely, store in an airtight container for 2 days, or pack away and freeze.
Ice Cream Oreo Cookie Pie
My daughter requests this ice cream Oreo cookie pie for her birthday each year. It is embarrassing how easy it is, despite its popularity with adults and children!