Keto Zucchini Egg Muffins
Ingredients:
- 2 medium zucchinis, shredded (about 2 cups)
- ¼ cup red onion, diced
- ½ cup feta cheese, crumbled
- 1 large egg, lightly beaten
- 1 tablespoon olive oil (optional, for greasing muffin tin)
- Salt and pepper to taste
- Optional: 1 teaspoon dried herbs (like oregano or thyme) for added flavor
Instructions:
- Prepare the Zucchini:
- Shred the zucchini using a grater or food processor. Place the shredded zucchini in a clean towel or cheesecloth and squeeze out excess moisture to prevent the muffins from being soggy.
- Preheat Oven:
- Preheat your oven to 375°F (190°C). If using a muffin tin, lightly grease it with olive oil or line with paper liners.
- Mix Ingredients:
- In a large mixing bowl, combine the shredded zucchini, diced red onion, crumbled feta cheese, and the beaten egg. Season with salt and pepper to taste. If using, add the dried herbs.
- Fill Muffin Tin:
- Spoon the mixture evenly into the muffin tin cups, filling each about ¾ full.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set in the center and the tops are golden brown.
- Cool and Serve:
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutritional Information (approximate per muffin, assuming 6 muffins):
- Calories: ~80
- Fat: ~6g
- Protein: ~5g
- Carbs: ~3g
Tips:
- Variations: You can customize these muffins by adding cooked bacon bits, sausage, or other low-carb vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.
- Freezing: These muffins freeze well. Let them cool completely, then store in a freezer-safe bag or container for up to 3 months. Reheat in the microwave or oven.
Enjoy your keto zucchini egg muffins!