Zucchini Egg Cups

Zucchini Egg Cups

This is an awesome egg cup that you can make ahead for the week.  The zucchini gives you a crunchy “crust” without the carbs while giving you a dose of extra veggies.

Ingredients
YIELDS: 12
Ingredients:
  • 2 zucchini, peeled into strips
  • 1/4 lb. ham, chopped
  • 1/2 c. cherry tomatoes, quartered
  • 8 eggs
  • 1/2 c. milk
  • 2 tsp. Kosher salt
  • Freshly ground black pepper
  • 1/2 tsp. dried oregano
  • 1 tsp red pepper flakes
  • 1 c. shredded cheddar or crumbed feta (optional)
Directions
  1. Preheat oven to 400° and grease a muffin tin with cooking spray. Line the inside and bottom of the muffin tin with zucchini strips, to form a crust. Sprinkle ham and cherry tomatoes inside each crust.
  2. In a medium bowl whisk together eggs, milk, oregano, and red pepper flakes then season with salt and pepper. Pour egg mixture over ham and tomatoes then top with cheese.
  3. Bake until eggs are set, 30 minutes.