Zucchini Egg Muffins Recipe – Just 4 Ingredients

Ingredients

1. 2 medium zucchini, shredded (to yield 2 cups)
2. ¼ cup red onion, diced
3. ½ cup feta cheese, crumbled
4. 1 large egg, lightly beaten
5. ⅛ teaspoon salt (optional)

Method:

1. Start by preheating the oven to 375 degrees Fahrenheit (190 degrees Celsius). Make sure that a muffin tray is prepared by either thoroughly greasing it or inserting muffin liners into each cup.
2. Put the courgette in the oven:
   The zucchini should be shredded using a grater. To remove as much moisture as possible from the shredded zucchini, place it in a clean kitchen towel or paper towels and squeeze it out. Make sure the muffins are not too watery by following this step, which is very important.
3. mix the Ingredients: In a large bowl, mix the shredded zucchini, sliced red onion, crumbled feta cheese and the egg that has been softly beaten. To ensure that all of the components are evenly distributed, stir the mixture completely. If desired, add some salt.
4. Prepare the muffin tin by filling it with:
   Place the mixture into the muffin tray that has been prepared, making sure that each cup is about ¾ filled. To ensure that the mixture is compact, use a little amount of pressure.
5. Bake: After the oven has been warmed, place the muffin tray inside the oven and bake for twenty to twenty-five minutes, or until the muffins have reached the desired consistency and have a golden tint on top.
6. After the muffins have finished baking, take them out of the oven and allow them to cool for a little time in the pan before serving them.
7. When they are entirely cold, gently lay them on a wire rack to finish cooling.

Final Thoughts
Beginning your day with these Zucchini Muffins is a straightforward and wholesome way to get into the day. They may be prepared in a short amount of time and are ideal for dinner preparation since they only need a few ingredients. You may have them as a quick breakfast or treat yourself to a little snack whenever you choose.