I promise you won’t miss the hash browns. These zucchini nests are flavorful and super crispy, making the perfect home for a perfectly cooked egg. Make these ahead of time for a quick breakfast through out the week or prep them for a weekend brunch. They heat up well and are super simple to make.

Zucchini is incredibly high in both Vitamin A and Vitamin C. Eating one zucchini gives you over 45% of your daily needs! You might normally see a recipe like this made with potatoes. I choose to use zucchini because although potatoes are actually very high in potassium, an essential mineral, they do have a higher glycemic index. This means they raise blood sugar levels more rapidly causing an excessive insulin production which may result in increased body fat. Zucchini is an easy and delicious substitute with a bonus – they are nutritious!

Prep Time: 30 min / Cook Time: 30 min / Servings: 12 egg muffins

Ingredients

• 13 eggs
• 3 cups grated zucchini (about 2-3 large zucchini)
• 1 cup yellow onion, minced (about 1/2 of an onion)
• 1/2 cup gluten free flour (I use gluten free all-purpose)
• 1 1/2 tsp salt (divided)
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1 tbsp olive oil

Directions

• Preheat the oven to 450 degrees.
• Place the grated zucchini and minced onion into a large bowl. Add 1 tsp of the salt and mix to combine. Let the zucchini and onion sit in the bowl with the salt for 15 minutes. The salt will draw moisture out of the vegetables.
• After 15 minutes, place the zucchini and onions in the center of a cheese cloth or dish towel. Wrap it up and squeeze to remove as much water as you can. This might take a few minutes as you want to continue to squeeze until very minimal water is coming out. You should be left with less than half of the volume you started with.
• Place the zucchini and onion back into the large bowl. Add the egg, flour, olive oil, and seasonings (including the remaining 1/2 tsp of salt) and mix to combine. You may need to use your hands to make sure that all of the flour is absorbed in the mixture.
• In a non-stick muffin pan, evenly distribute the zucchini mixture. If you don’t have a non-stick pan, simply grease it with a nonstick spray.
• Use the back of a spoon to press the zucchini into the shape of each muffin slot. Don’t panic if it isn’t perfect! You just want to make sure that everything has an even thickness and that there are no large holes.
• Bake the zucchini nests for 10 minutes. They should start to brown around the edges.
• After 10 minutes, remove the pan from the oven and crack an egg into each zucchini nest. Bake for an additional 10-12 minutes, watching the top of the eggs. They are finished when the egg whites are no longer translucent.
• Cool for 5 minutes and top with some salt and freshly cracked black pepper before serving.
• Enjoy!