Cinnamon Free Crustless Egg Bites with Goat Cheese and Fresh Herbs
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Learn more →Ingredients
6 servings
For the filling
- 1 tsp olive oil
- 1 medium zucchini, finely diced
- ¼ tsp salt
For the egg base
- 8 large eggs
- ¼ cup whole milk
- ¼ tsp salt
- 3 oz fresh goat cheese, crumbled
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
For the pan
- olive oil or cooking spray, for greasing
Instructions
- 1
Preheat the oven to 325°F (165°C). Generously grease all 12 cups of a standard muffin tin with olive oil or cooking spray, coating the sides and rims.
- 2
Heat 1 tsp olive oil in a medium skillet over medium heat until shimmering. Add the diced zucchini and 1/4 tsp salt and cook, stirring occasionally, until the zucchini is softened and any released moisture has evaporated, about 4–5 minutes. Remove from heat and let cool for 2 minutes.
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