BHA & BHT Free Turkey Zucchini Egg Muffin Cups
Total time45 min
Prep time15 min
Cook time25 min
5.0(21)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- 1 lb ground turkey
- 2 medium zucchini (about 10 oz total), coarsely grated
- 4 scallions (green tops only), thinly sliced
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 8 large eggs
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with olive oil or line with silicone liners.
- 2
Place the grated zucchini in a clean kitchen towel and wring firmly over the sink until most of the moisture is released — the zucchini should feel nearly dry to the touch.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!