Zucchini Wrapped Sweet Potato & Egg Muffins
SERVINGS 4
Ingredients
- 12 zucchini equal to about 1.5 large zucchini
- 4 egg
- 6 egg whites
- 1 sweet potatoes measured uncooked
- 3/4 cup mozzarella cheese
- 2/3 cup bell pepper chopped
- 2/3 cup green bell pepper chopped
- 1/2 cup mushrooms chopped
- garlic powder Italian seasoning, sea salt, pepper
Instructions
- Set oven to 405F.
- Measure out portion of sweet potato and chop into pieces. Season with italian seasoning, garlic, sea salt and pepper and place on a baking sheet. Bake in the oven for about 20 minutes at 405F.
- Slice zucchini into strips about the thickness of a nickel using a mandolin.
- Chop up your veggies and set aside.
- Beat eggs in a bowl. Set aside.
- Spray a muffin pan with baking spray.
- Add 1 strip of zucchini to a muffin mold to form a ring.
- Add a few pieces of baked sweet potato and then chopped veggies.
- Carefully spoon egg into the muffin molds, covering the potato and veggies, then top with mozzarella.
- Bake in the oven for about 35 minutes at 375F or until the egg is completely cooked.
- When they are finished baking, allow to cool for a few minutes before removing from the mold.
- Enjoy them while they are warm.
Notes
Serving is 3 Zucchini Egg Muffins
Nutrition
Calories: 230kcalCarbohydrates: 19gProtein: 18gFat: 9gSaturated Fat: 4gCholesterol: 180mgSodium: 310mgPotassium: 731mgFiber: 4gSugar: 7gVitamin A: 9461IUVitamin C: 71mgCalcium: 166mgIron: 2mg
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