Sunday, June 29, 2014

Amazing Muffin Cups with Zucchini Crust

This time last year I was swamped.
Trying to keep my head above the flood of zucchini my garden was throwing at me.

Boy am I glad I didn't plant four zucchini plants this year!  What was I thinking last year??

Anyway, even if you were smart enough to only plant one, you're most likely a little overwhelmed yourself right about now- those can be some CRAZY prolific plants.

There are only so many ways you can fix zucchini before you're just done, you know?

Earlier this year I was lucky enough to work Johnsonville again.  We were asked to make their popular recipe for Amazing Muffin Cups.
They're these yummy little baked egg cups with breakfast sausage, veggies, and a hash brown crust.

Problem: hash browns- though one of my favorites- are not low carb.  They're great as-is, but I stay pretty low carb myself and my husband at least attempts to most of the time.

Thankfully, I had a freezer full of shredded zucchini left over from the massive over planting of zucchini last year!  Woo-hoo!

I followed the recipe except for crust- I just lightly salted the shredded zucchini and drained it in a colander for about an hour before making the little muffin cup crusts.  I increased the bake time for the crusts to about 25 minutes- they didn't turn as golden brown as potatoes would have, but once the egg mixture was added they were just fine!

Even my zucchini-hating husband loved them!

If you find yourself overwhelmed by a glut of zucchini- or just trying to sneak them past your family- this is a great way to use them up!

12 links Johnsonville® Original breakfast sausage
3 cups shredded zucchini, lightly salted and drained
3 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
6 eggs, lightly beaten
2 cups shredded 4-cheese Mexican blend cheese
1/4 cup chopped red bell pepper
chopped fresh chives or green onion

1. Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.

2. In a bowl, combine zucchini, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
3. Bake at 400F for 25 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
4. In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.


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