Zucchini and Red Pepper Egg Bites

I love these beautiful and delicious zucchini and roasted red pepper egg bites. I saw the recipe on the erekav Instagram page but adjusted it a bit. I used liquid egg whites rather than cracking eggs. I like roasting my own red pepper but you can just buy a jar of roasted red peppers at the grocery store like erekav did. I store these egg bites in a glass container for a quick protein rich breakfast or snack during the week. They are so delicious and filling.

You Will Need:

4 Zucchinis Sliced with Mandolin
1 Large Red Bell Pepper
7 Eggs or 1/2 Container of Liquid Egg Whites
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Paprika
1/4 cup Parmesan Cheese, Shredded
Muffin Tin
Mandolin
Baking Sheet
Aluminum Foil

What to Do:

1. Preheat oven to 450 F.

2. Grease one muffin tin with non stick spray.

3. Slice and seed a large red pepper. Put on a baking sheet covered with aluminum foil with skin side up. Cook for 20 minutes.

4. While peppers are roasting, mix eggs or egg whites, salt, pepper, paprika, grated Parmigiano Reggiano to a large liquid measuring cup.

5. Use a mandolin to slice 4 zucchinis into long strips and let them rest on paper towels to remove extra moisture.

6. Once roasted peppers are cooked remove from stove and allow to cook a few minutes before slicing.

7. Turn stove temperature down to 350 F.

8. Slice red peppers.

9. Roll 1 piece of zucchini with pieces of roasted pepper. Then roll two more slices of zucchini with red peppers around the other zucchini’s.

10. Place into a muffin tin as shown.

11. Pour egg mixture into the center and around each zucchini roll in the muffin tin.

12. Bake for 20 – 40 minutes or until the eggs are cooked through and set.

References:

Recipe from erekav
Photos by Stephanie Felzenberg

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