Zucchini Wrapped Potato & Egg Muffins

Cook: 35 min

Ingredients

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

Step 1

Set oven to 405F.

Step 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.

Step 3

Slice zucchini into strips about the thickness of a nickel using a mandolin.

Step 4

Chop up your veggies and set aside.

Step 5

Beat eggs in a bowl. Set aside.

Step 6

Spray a muffin pan with baking spray.

Step 7

Add 1 strip of zucchini to a muffin mold to form a ring.

Step 8

Add a few pieces of baked sweet potato and then chopped veggies.

Step 9

Carefully spoon egg into the muffin molds, covering the potato and veggies, then top with mozzarella.

Step 10

Bake in the oven for about 35 minutes at 375F or until the egg is completely cooked.

Step 11

When they are finished baking, allow to cool for a few minutes before removing from the mold.

Step 12

Enjoy them while they are warm.