Gluten-Free, Low Carb Zucchini Sausage Egg Muffins Recipe
Preheat the oven to 175°C/345°F.
Line a muffin tray with 6 paper wrappers and brush the bottom with coconut or olive oil. Set aside.
Grate zucchini into a bowl and sprinkle with a little salt. Mix and set aside for 5 minutes.
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.
Using your hands, scoop up batches of zucchini and squeeze the juice out. Add the zucchini flesh (not the juice) to a mixing bowl.
Add the rest of the muffin ingredients, including MOST of the chopped sausage, to the same bowl and mix through.
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.
Bake for 22 minutes or until set.
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