These savory breakfast bites evolved from a Crustless Zucchini Pie recipe I found on allrecipes.com a few months ago, and they have become one of my favorite healthy snacks. Although they look like muffins, their texture is similar to firm quiche. I like to make a big batch of these on Sunday night and store them in the fridge for on-the-go breakfasts during the week. This recipe freezes well, too, so it’s a good way to use up extra summer squash. If you prefer a casserole to these portable muffins, use two 9-inch pie plates and increase the baking time to 35 minutes.
Zucchini Breakfast Bites (yields 24 muffins)
1 large onion, about 3/4 cup diced
2 zucchini or summer squash, about 3 cups shredded
1 cup baking mix*
1 tablespoon dried dill weed or minced fresh parsley
1/4 cup vegetable oil
4 eggs, beaten
1/2 cup parmesan cheese
1 cup mild cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Grate squash with a hand grater or food processor. Put shredded squash in a potato ricer to drain out as much liquid as possible. No potato ricer? Let the squash sit in a mesh strainer for half an hour before proceeding.
Preheat oven to 350 degrees and prepare muffin tins with paper liners. (Don’t skip this– these will stick to muffin tins and make your life miserable.) Beat 4 eggs in a large mixing bowl. Add remaining ingredients and stir until well combined. Divide batter evenly between 24 muffin cups and bake in preheated oven for 20 minutes, until muffins are firm and golden brown. Remove from oven and cool breakfast bites on wire racks. Store completely cooled breakfast bites in an airtight plastic bag in the fridge for up to a week.
*Either regular or gluten free baking mix work well here.