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4 from 1 vote

Baked Zucchini Egg Nests

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 184kcal
Author Brenda Bennett | Sugar Free Mom

Ingredients

  • 4 cups shredded zucchini
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 13 eggs divided
  • 1 ounce aged white cheddar cheese grated

Instructions

  • Preheat oven to 400 degrees.
  • Grease a 12 capacity muffin pan.
  • In a bowl place shredded zucchini, salt, pepper, 1 beaten egg and cheddar.
  • Press shredded zucchini into the bottom and sides of each muffin cup.
  • Bake for 15 to 20 minutes until golden brown.
  • Crack an egg into each muffin cup.
  • Bake for 10-12 minutes for soft egg or 15 minutes for cooked through yolk.
  • Store left overs in the fridge. Reheat by placing one egg on microwavable plate and heat for 30 seconds.

Nutrition

Serving: 2g | Calories: 184kcal | Carbohydrates: 3g | Protein: 15.8g | Fat: 10.3g | Saturated Fat: 3g | Cholesterol: 395mg | Sodium: 556mg | Fiber: 0.9g | Sugar: 1.4g