Little Miss Muffins
From clumsycook 16 years ago
- 35 minutes to make
- Serves 6
These “muffins” are more like mini-quiches and they make a great breakfast, lunch, or snack. I imagine they’d also be fabulous alongside of fish.
Ingredients
- 2 large zucchini, grated shopping list
- 5 to 6 oz. provolone cheese, grated shopping list
- 1 small onion, grated shopping list
- 2 eggs, at room temp shopping list
- 1 cup bread-crumbs (with italian seasoning) shopping list
- olive oil shopping list
How to make it
- Put a splash of olive oil in each muffin cup. Use your hands to grease sides of each cup.
- Grate all gratables and transfer to a big bowl. Grate the provolone before the zucchini or onion because the water from the vegetables will make your cheese soggy.
- Add eggs and breadcrumbs to big bowl, season with salt and pepper and dive in! Use your hands to thoroughly mix (this is a messy recipe!)
- Fill each muffin cup, using all the mixture to form mounded muffins.
- Bake for 30 minutes, then switch the oven to broil (or place in the broiler) for 3 to 7 minutes, depending on how browned you want the tops. Serves 6 with 2 muffins each.
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