Whole30 Zucchini Mushroom Egg Bites
Egg bites with sauteed zucchini, cremini mushrooms, and fresh thyme, batch-baked for a dairy-free Whole30-compliant American snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 80g zucchini and 1 shallot. Finely slice 120g cremini mushrooms. Chop 1 tbsp parsley and measure 0.75 tsp fresh thyme. Whisk 4 eggs with 1 tsp olive oil, 10g ground flaxseed, 6g chia seeds, 0.25 tsp salt, and 0.25 tsp pepper until smooth.
Saute
Heat 1 tbsp olive oil in a medium pan over medium heat. Add shallot, cook 1–2 minutes until softened. Add mushrooms, zucchini, and thyme; cook 5–6 minutes until mushrooms are golden and no liquid remains. Transfer to a plate and cool completely.
Build
Preheat oven to 180°C (350°F). Grease a 6-hole muffin tin generously with remaining 1 tsp olive oil, using 4 holes. Fold cooled mushroom mixture and parsley into egg mixture until evenly distributed.
Bake
Divide egg mixture evenly among 4 muffin holes, filling each three-quarters full. Bake 20–22 minutes at 180°C until tops are set, lightly golden, and a skewer inserted comes out clean. Cool in tin 8 minutes.
Plate
Run a knife around each bite and lift onto a cooling rack. Once cool, portion into 2 airtight containers, 2 bites per container. Refrigerate up to 4 days; reheat in microwave 30 seconds or oven at 160°C for 4–5 minutes. Serve with sliced avocado or cherry tomatoes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.