I was browsing the net the other days in search for inspiration for a new breakfast recipe and since I love baking not only sweets, but also salty stuff in the muffins tray, I fell in love with the idea of having zucchini wrapped muffins over breakfast. So here is my version of it.
Servings: 3 (4 muffins per serving)
Calories: 245kcal
Ingredients
- 1 zucchini
- 100 g cured ham
- 60 g baby spinach
- 60 g goat cheese
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- Turn on the heat in the oven and set it to 180C.
- Use a vegetable peeler to finely slice the zucchini length-wise. As soon as you see the seeds, turn the zucchini on another side and start slicing. Repeat the process until there are no more sides to turn it to :).
- Place the zucchini slices on a kitchen towel, sprinkle salt on them and leave them to drain the excess of water until the rest of ingredients are ready.
- Wash the baby spinach and drain it.
- Cut the cured ham into fine thin slices.
- Whisk the eggs in a bowl, add the spinach leaves (break the large ones into smaller pieces), the ham and season with salt and pepper.
- Prepare a muffins tray and use non-stick cooking spray to grease each of the muffin holes. Use a paper towel to remove the excess oil from the tray.
- Use a paper towel to remove the water excess from the zucchini slices.
- Use the zucchini slices to coat the interior of each muffin hole in the muffins tray. Both bottom and walls of each hole need to be coated with the zucchini slices.
- Cut the goat cheese into 12 equal chunks and place one in each of the muffin trays holes.
- Pour the egg-spinach mix into the muffin tray.
- Insert the tray in the oven for 25 minutes at 180C.
- Serve with cherry-tomatoes over breakfast and enjoy!
