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Zucchini Wrapped Potato & Egg Muffins

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Here is a re-mixed version of my turkey wrapped breakfast muffins! Equally tasty and completely vegetarian. Great way to ensure your daily servings of vegetables.

Ingredients for 12 loaded muffins:

  • 12 thick slices raw zucchini (equal to about 1.5 large zucchini) 
  • 4 eggs
  • 6 egg whites
  • 500g sweet potato (measured uncooked)
  • 3/4 cup mozzarella cheese
  • 2/3 cup red bell pepper (chopped)
  • 2/3 cup green bell pepper (chopped)
  • 1/2 cup portobello mushroom (chopped)
  • Seasonings: garlic powder, Italian seasoning, sea salt, pepper

Steps:

  1. Set oven to 405F.
  2. Measure out portion of sweet potato and chop into pieces. Season with italian seasoning, garlic, sea salt and pepper and place on a baking sheet.  Bake in the oven for about 20 minutes at 405F.
  3. Slice zucchini into strips about the thickness of a nickel using a mandolin.
  4. Chop up your veggies and set aside.
  5. Beat eggs in a bowl. Set aside.
  6. Spray a muffin pan with baking spray.
  7. Add 1 strip of zucchini to a muffin mold to form a ring.
  8. Add a few pieces of baked sweet potato and then chopped veggies.
  9. Carefully spoon egg into the muffin molds, covering the potato and veggies, then top with mozzarella.
  10. Bake in the oven for about 35 minutes at 375F or until the egg is completely cooked.
  11. When they are finished baking, allow to cool for a few minutes before removing from the mold.
  12. Enjoy them while they are warm.

Approximate macros for 1 of 12 muffins:

102 calories, 8g protein, 11g carbs, 3g fat, 2g fiber, 3g sugar

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