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.