Turkey Free Turkey Zucchini Egg Muffin Cups
Total time45 min
Prep time15 min
Cook time25 min
5.0(21)
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Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 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.
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