Zucchini and Mushroom Egg Muffins

Zucchini and Mushroom Egg Muffins

Protein and vitamins are packed into these muffins. Great for lunch, brunch, or to serve as appetizers. Next time you have a get together make these Zucchini and Mushroom Egg Muffins.

Ingredients:

1 zucchini, sliced thin

½ teaspoon basil

1 ½ cups chopped baby bella mushrooms

8 eggs

Olive oil, salt, and pepper

Directions:

Preheat your oven to 400 degrees.  Toss the sliced zucchini with ½ Tablespoon of olive oil, basil, and salt and pepper to taste.  Layer the slices in the bottom of 12 muffin cups. Bake for about 5-8 minutes until it is just starting to soften.  While that is baking, chop up and rinse the baby bella mushrooms and toss them in ½ Tablespoon of olive oil.  Add them to the muffin cups and place back into the oven for about 3-4 minutes. While those are baking, scramble 8 eggs and season to taste with salt and pepper.  Add to the muffin tins and return to the oven until set (about 8-10 minutes).

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