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
Per serving: Calories 84; Fat 5g; Carbohydrate 1g; Protein 6g