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We’ve developed dozens ofmuffin-tin egg recipesto date, and have even transferred the idea into ramekins so we can “bake” themin an air fryer. Yet we still find ourselves stumbling upon recipes on social media that inspire us to ask, “Why didn’t we think of that?!”
Case in point: The new Zucchini and Roasted Red Pepper Egg Bites that recently debuted onInstagramandTikTok.
How to Make Zucchini and Roasted Red Pepper Egg Bites
Starbucks currently offers three flavor options—Egg White and Roasted Red Pepper, Kale and Mushroom, Bacon and Gruyère—in two packs for $4.45 each, in most locations. By going the DIY route, you’llsave money, and be able to put your summer squash bounty to good use. If you’re anything like one of Vetrini’s fans who say, “just got a kazillion zucchinis from my friends' garden!” and manyEatingWellstaff members who may have overdone it a bit at thefarmers' marketthis weekend, you have surplus.
I’m a Dietitian & These Are My Favorite Recipes to Use Up Zucchini
This summeryzucchini recipecomes courtesy of Ereka Vetrini (@erekav), who describes herself as a “mother of 2, kicka** home cook, content creator and recipe developer.”
“I like to meal prep these protein- and veggie-packed egg bites so that my family can grab them as either a snack or a light lunch during the week. But they’re so pretty, you can totally serve them for brunch,” Vetrini explains to kick off the video.
In a large liquid measuring cup, combine 7 eggs, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon onion powder and ¼ cup grated cheese (Vetrini opts for Parmigiano Reggiano).
Drain one 16-ounce jar of roasted red peppers, then slice each pepper into long, thin slices. Use a vegetable peeler, mandoline or sharp knife to cut 4 zucchini into 24 thin slices.
Stack one piece of pepper on top of one piece of squash, then roll this into a spiral shape. Tuck one spiral into each cup—with the skin-side of the zucchini facing up to reveal the “rose” shape—and repeat to fill all 12 cups. Then Vetrini explains, “just pour the cheesy egg mixture over them, and bake” until the eggs are set, which should take about 20 minutes. “Yes, they are adorable, but they are also super-delicious.”
If roasted red peppers aren’t your top pick, one Vetrini fan had a protein-boosting tip: “Gonna sub the pepper for bacon! Yum!” Others suggested usingnutritional yeastinstead of the Parm, and we can only imagine that a yellow squash and zucchini spiral—perhaps with someeverything bagel seasoningsprinkled on top—would be a hit, too.
If you, too, are feeling inspired to get cracking on Vetrini’s adorable egg cups, check out her fullhow-to video on Instagram.
Up Next:Julia Child’s Recipe Is the Tastiest Way to Use Up Extra Zucchini
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