These low-carb Zucchini Parmesan Egg Muffins are perfect for brunch or dinner! They're also great for meal prepping, and they fit in to the 21 Day Fix, keto, and Weight Watchers lifestyles.
Coat 2 1/2 inch muffin tin with nonstick cooking spray.
In a large bowl, whisk together eggs, milk, garlic, cheese, salt, and pepper. Divide egg mixture among muffin cups.
Top each with a zucchini slice and a tomato slice.
Bake 25 minutes or until the tops are puffed up and set. Remove from oven and let eggs cool for 5 minutes before removing them from the muffin tins. The tops will fall a bit while they cool.
Use a knife to loosen sides before removing. Serve warm. Enjoy!
Notes
21 Day Fix Container Counts (rounded up/down to the closest 1/4): 3/4 red, 1/b blue (because the veggies are so minimal, I didn't count them as a green for this)Weight Watchers PointsPurple plan: 2 pointsGreen plan: 5 pointsBlue plan: 2 pointsHave you made this recipe? Take a picture and share on Instagram or Facebook and tag @carrieelleblog!