Zucchini Egg Cups

Zucchini Egg Cups are a delicious and nutritious breakfast option with zucchini forming a cup for a baked egg filling. A delightful low-carb and protein-rich meal.

Allowed for Ideal Protein phases 1 to 3.

Serving size

Ingredients

2 Large Zucchini
12 Large Eggs
12 Cherry Tomatoes or 1 Large Tomato, Chopped
3 tbsp. Chives, Finely Chopped
To Taste Salt and Pepper

Preparation

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Use a vegetable peeler to carefully peel the zucchini into long strips.

Step 3

Prepare a muffin tray by either spraying it with olive oil or brushing it with oil.

Step 4

Take 2 zucchini strips and wrap them around each muffin cup cavity. If you’re using small zucchinis, you may need 3 strips to cover the cavity completely.

Step 5

Once the zucchinis are in the muffin tray, crack an egg into each cup. Then, sprinkle chopped tomatoes, chives, sea salt, and black pepper over each egg.

Step 6

Bake the zucchini egg cups for 18-20 minutes, or until the egg whites are fully set and cooked to your preferred level of doneness.

Step 7

Once they’re done, remove the tray from the oven, serve the delicious egg cups, and enjoy!

Download