So we’ve got a bunch of zucchini plants in our garden and I’m always trying to find ways to incorporate them into our meals.
So when my husband says “babe, write down the recipe now, and don’t change a thing.” I know it’s a keeper!
The best place for me to keep recipes is on the blog so that I’ll never forget or lose them.
We’ve had these zucchini bacon cheddar egg cups for breakfast, snack and for lunch and dinner served with a side salad.
You could even change the ingredients to add some peppers or feta cheese.
But for me and my house, I’ve been instructed never to change a thing!
The kids love them cause there’s cheese and bacon. Who doesn’t love cheese and bacon! You can’t even tell there is zucchini in them.
Enjoy and tell me what you cook up with your garden zucchini harvest.
Ingredients
- 1/2 package of pork or turkey bacon
- 6 free range eggs
- 1 small medium zucchini grated/shredded (peeled if you're kids are picky and will pick out the dark green parts once cooked)
- 1 small yellow cooking onion diced
- 1/2-3/4 cup shredded cheddar cheese
- salt & pepper to taste
Instructions
- Bake bacon on parchment paper for 15 minutes at 400 degrees until bacon is crispy. Alternatively I like using my electric panini press to cook bacon in a flash.
- Meanwhile sautee onion for a few minutes, then add shredded zucchini until onion is soft and fragrant.
- In a bowl mix the eggs with salt pepper, cheese, and zucchini onion mixture.
- Once bacon is finished cooking, chop or crumble into small pieces and add to the egg mixture.
- Pour the egg mixture into silicone muffin cups and bake at 400 degrees for about 10-15 minutes until the eggs have set.
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