Australian Zucchini, Corn & Mozzarella Egg Muffins
Recipe: #41383
August 08, 2023
Categories: Breakfast, Eggs, Corn, Australian, Frozen Vegetables, Zucchini Muffins, more
"Can place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (595.3 g)
- Calories 938.8
- Total Fat - 59.9 g
- Saturated Fat - 23.4 g
- Cholesterol - 1849.1 mg
- Sodium - 1393.8 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 1.4 g
- Sugars - 3.7 g
- Protein - 80.9 g
- Calcium - 845.7 mg
- Iron - 9.2 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Put paper or silicone cupcake liners in muffin tins.
Step 3
Whisk eggs, milk, light seasoning and flour in a medium bowl.
Step 4
Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini.
Step 5
Add zucchini, corn and mozzarella to egg mixture and season with salt and white pepper to taste.
Step 6
Spoon the mixture into prepared muffin cases.
Step 7
Bake for 20 minutes or until puffed and cooked through.
Step 8
Transfer to a wire rack to cool.
Tips
No special items needed.
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