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Thursday, April 12, 2018

Zucchini Egg Cups

OMG!!! This recipe was sent to me and I knew I had to try it.  What a great way to make eggs...It's like a mini quiche but so much better because NO CARBS. I tried them out yesterday and they were really delicious.  I highly recommend added them to your breakfast routine!!!  Bon Appetit!!!

In case you need new muffin pans, THESE are the ones I just purchased!!!


image wstale.com


adapted from delish.com
Cooking spray, for pan
2 zucchini, peeled into strips
1/4 lb. ham, chopped
1/2 c. cherry tomatoes, quartered
8 eggs
1/2 c. heavy cream or Fat Free 1/2 & 1/2
Kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
1 c. Pinch red pepper flakes
1 c. shredded cheddar

  1. Preheat oven to 400° and grease a muffin tin with cooking spray. Line the inside and bottom of the muffin tin with zucchini strips, to form a crust. Sprinkle ham and cherry tomatoes inside each crust. 
  2. In a medium bowl whisk together eggs, heavy, cream, oregano, and red pepper flakes then season with salt and pepper. Pour egg mixture over ham and tomatoes then top with cheese.  
  3. Bake until eggs are set, 30 minutes.