Goat Cheese & Zucchini Egg Muffin

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These egg muffins are easy to make, they freeze well and they are delicious. Recipe adapted from That Clean Life.

Ingredients Serves 8

  • 1 1/3 Zucchini (divided)
  • 8 Egg
  • 1/3 cup Water
  • 1/3 tsp Sea Salt
  • 2/3 cup Goat Cheese (crumbled)

Directions

  • Preheat the oven to 350ºF (177ºC). Line your muffin tin with parchment liners, or use a silicone muffin tin without liners.
  • Roughly chop 2/3 of the zucchini, and cut the remaining 1/3 into thin slices.
  • In a mixing bowl, whisk together the eggs, water, salt and chopped zucchini. Divide the mixture into the muffin pan.
  • Top each muffin slot with the zucchini slices and goat cheese. Bake for 15 to 18 minutes or until cooked through.
  • Let cool slightly before serving. Enjoy!

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Patty Martin

Registered Dietitian Nutritionist

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