Gluten-Free, Low Carb Zucchini Sausage Egg Muffins Recipe
  1. Preheat the oven to 175°C/345°F.
  2. Line a muffin tray with 6 paper wrappers and brush the bottom with coconut or olive oil. Set aside.
  3. Grate zucchini into a bowl and sprinkle with a little salt. Mix and set aside for 5 minutes.
  4. Heat a dollop of coconut oil in a frying pan and add the sausages. Cook for 6-7 minutes, over medium-high heat, turning over a few times. Transfer to a cutting board and chop into small pieces.
  5. Using your hands, scoop up batches of zucchini and squeeze the juice out. Add the zucchini flesh (not the juice) to a mixing bowl.
  6. Add the rest of the muffin ingredients, including MOST of the chopped sausage, to the same bowl and mix through.
  7. Divide the mixture between the muffin cups – about 2 tablespoons each – making sure the sausage gets distributed evenly. Add 2 pieces of sausage to the top of each muffin.
  8. Bake for 22 minutes or until set.

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