Prep Time

10 minutes

Cooking Time

20 minutes

Yields

12 muffins

Ingredients

• 1 medium zucchini, cut into small bite-size pieces
• 8 sun-dried tomatoes, chopped
• 1/2 cup (45 gr) sharp cheese, cheddar/gruyere or similar, shredded, 
• 8 large eggs
• 1 tsp. Dijon mustard
• 1/2 tsp. smoked paprika
• 1/2 tsp. salt + generous amount of freshly ground black pepper

Directions

Preheat oven to 176 C/350 Line a standard 12-cup muffin tin with silicone liners or place a silicone muffin tin on a baking sheet. Evenly distribute zucchini, sun-dried tomatoes, and half the cheese in each cup. Crack eggs into a large mixing bowl with a pouring spout. Add remaining ingredients and whisk well. If your mixing bowl does not have a pouring spout, transfer whisked eggs to a Pyrex glass measuring cup (or something similar with a pouring spout). Pour eggs into muffin cups and scatter the remaining cheese on top. Bake for 20-25 minutes, until muffins have puffed and tops are lightly golden brown. Let cool slightly in the muffin tin, then transfer to a wire rack to finish cooling. 

Notes: These can be made ahead and stored in the fridge for 4-5 days. Reheat in the oven, toaster oven, or microwave. 

Credit: Katie Schmidt, Whole nourishment

Enjoy!