Zucchini Quiche Muffins
  • 6 large eggs
  • 2 cups shredded zucchini
  • ½ cup canned diced tomatoes, drained
  • ¼ cup almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon dried basil
  • 1 cup chopped cooked bacon (or other cooked meat)
  1. Preheat the oven to 350° and grease a 12 cup muffin tin.
  2. Break the eggs into a mixing bowl. Whisk until the yolks and whites are combined.
  3. Add the remaining ingredients and stir together.
  4. Spoon evenly into 12 muffin cups.
  5. Bake for 20 minutes or until the egg is set in the center of the muffins.
  6. Let cool in the pan for a few minutes, then move to a serving plate.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/zucchini-quiche-muffins/