How to Make Zucchini & Feta Baked Egg Cups
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Preheat oven to 375°F (190°C) and spray 2 muffin tin cups with nonstick cooking spray.
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In a bowl, whisk eggs with salt and pepper.
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Stir in grated zucchini, feta, and parsley.
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Divide mixture between muffin cups.
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Bake for 18-20 minutes, until set and lightly golden. Remove and cool slightly before serving.
Pro Tips for Perfect Zucchini & Feta Baked Egg Cups
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Zucchini & Feta Baked Egg Cups?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Zucchini & Feta Baked Egg Cups?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.