This easy zucchini egg muffin recipe makes breakfast so much better

During summer, people usually have more zucchinis than they know what to do with. In the small New Mexican town where I live, you’d have to lock your cars to stop local gardeners from stashing extra zucchinis in your backseat. Good for me, because I love zucchinis. So I welcome the unexpected gifts from my friends and neighbors.

As an online personal trainer, I get a lot of questions about how I eat. Usually, my clients are looking for easy, healthy recipes that actually taste good. Look no further than summer zucchinis, y’all. They are low in calories, nutrient rich, and super versatile. Roast them up for dinner, turn them into zoodles, or marinate them for a salad — there are so many ways to sneak zucchinis into your diet. But one of my absolute favorite ways to use zucchinis is for breakfast.Skip those sous vide egg bites from Starbucks. This super quick egg muffin recipe — featuring lots of (you guessed it) zucchini — is one of my go-to breakfasts during the summer. They are easy to prepare, nutritious and a perfect grab-and-go meal when you’re running to work in the morning.

Added bonus: these baked egg muffins are a great source of protein and vitamins for that boost of energy you need in the morning. I also use spices like turmeric (which is anti-inflammatory) and cayenne (which helps lower blood pressure, amongst other health benefits) in this recipe to start my day right. And it only takes about 30 minutes to make twelve egg muffins, for healthy, easy breakfasts all week. Here’s the recipe:

Baked Zucchini Egg Muffins

Ingredients

• 12 large eggs
• ½ tablespoon olive oil
• ½ cup chopped zucchini
• ½ cup chopped red pepper
• ½ cup chopped red onion
• 1 jalapeño seeded and chopped
• ¼ cup chopped cilantro
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon turmeric
• ¼ teaspoon cayenne

Directions

• Preheat oven to 375° F.
• Spray a 12-cup muffin pan with cooking spray
• Whisk eggs in a large bowl. Season with salt, pepper, turmeric and cayenne.
• Heat a skillet over medium with olive oil. Sauté chopped vegetables for 5 minutes.
• Add cooked veggies to bowl with eggs. Add cilantro.
• Use ⅓ cup measuring cup to pour egg mixture into muffin pan.
• Cook for 18-20 minutes, until a toothpick comes out clean. Cool before refrigerating. Heat & serve when ready to use.

Nutrition Information:
12 servings
Per serving: Calories 84; Fat 5g; Carbohydrate 1g; Protein 6g

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