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Kristen Norton, RD, LDN

Easy Morning Egg, Potato and Zucchini Cups

These can make your morning easy-peasy and delicious! Make them on the weekend and reheat them each day. They go great with yogurt and fruit or avocado and fruit.
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Servings: 6
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 medium zucchini grated
  • 1 cup frozen hashbrowns
  • 1/4 cup sharp cheddar cheese shredded
  • 12 large eggs
  • 1 teaspoon turmeric
  • 1-2 teaspoon Savory All-Purpose Seasoning
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 375 degrees.
  2. Grease an extra large muffin tin with oil.
  3. Evenly distribute the hash-browns in each cup. Then the shredded zucchini and cheese.
  4. In a bowl, whisk the eggs and add in salt, pepper, turmeric and a savory all purpose blend (or use your favorite blend).
  5. Pour egg mixture into each cup Give each cup a little stir and bake for 20-25 minutes.

Notes

To reheat: Place on microwave safe plate and heat for 1 minute 15 seconds on 50% power. Add 10-15 more seconds as needed.
Nutrition Facts: Calories 312, Protein 16g, Carbohydrate 14 g, Dietary Fiber 1 g,
Total Sugars 2g, Total Fat 21g, Saturated Fat 7g, Monounsaturated Fat 9g, Polyunsaturated Fat 3g