A recipe found on CrossFit NorCal’s website.
- 10-12 eggs
- 6-8 slices of cooked bacon, crumbled
- 2 zucchini/squash, grated
- 1 red onion, grated
- 1/4 cup sun dried tomato, diced
- Salt and pepper, garlic salt
Preheat the oven to 350 degrees. Grease your muffin cups (the silicone type seems to work best). Using a box grater, grate the zuchinni and red onion. Whisk your eggs until blended and then add the grated veggies, bacon, and sun dried tomato. Season to your liking. Using a measuring cup, scoop about 1/4 cup of the egg mixture into each prepared muffin cup. Bake for 20-25 minutes, or until egg is set in middle.
These sound fantastic! I will make them thursday and report!
I tried the other recipe for the egg cups that Lindsay gave, and they are wonderful, so I’ll bet these are great too! It’s almost like a quiche without the cream.