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!