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
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2 Large Zucchini
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12 Large Eggs
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12 Cherry Tomatoes or 1 Large Tomato, Chopped
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3 tbsp. Chives, Finely Chopped
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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!
