Prep Time:
Yield:Description
Perfect for little ones, these mini egg muffins feature fresh zucchini and cheese for a healthy breakfast or snack.
Scale
Ingredients
- 1 cup shredded zucchini, squeezed very dry with a clean towel
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 tablespoon grated parmesan cheese
- 1/2 cup cornmeal
- 2 eggs
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375. Lightly grease a mini muffin pan.
- Lightly beat two eggs in a medium bowl.
- Add all remaining ingredients and stir well to combine.
- Fill prepared muffin pan with mixture, filling each cup to the top.
- Bake for about 15 minutes or until the edges are golden and the muffins feel firm to the touch.
- Cool slightly and serve.
Notes
These mini muffins store well in the refrigerator, covered, for up to 5 days. You can also freeze them in a freezer bag for up to 3 months. To thaw, remove the desired amount and thaw in the fridge overnight or simply microwave at 15 second increments until warmed through.
Keywords: toddler mini zucchini egg muffins