Whole30 Zucchini Tomato Herb Egg Bites
Egg bites with fresh zucchini, cherry tomato, and Italian herbs, batch-baked for a dairy-free Whole30 and paleo Italian breakfast.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 80g zucchini finely, quarter 80g cherry tomatoes, slice 1 spring onion, tear 4 basil leaves, chop 1 tsp parsley. Whisk 4 eggs with 0.5 tbsp olive oil, 10g flaxseed, 6g chia seeds, 0.25 tsp oregano, 0.25 tsp Italian herbs, 0.25 tsp salt, and 0.25 tsp pepper until smooth.
Saute
Heat 0.5 tbsp olive oil in a small pan over medium heat. Add diced zucchini and spring onion, cook 2–3 minutes until softened but bright green. Cool fully on a plate.
Build
Preheat oven to 180°C. Grease a 6-hole muffin tin with 1 tbsp olive oil, using 4 holes. Fold cooled zucchini mixture, tomatoes, basil, and parsley into whisked egg mixture until evenly distributed.
Bake
Divide mixture evenly among 4 greased holes, filling each three-quarters full. Bake at 180°C for 20–22 minutes 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 rack to cool fully. Portion into 2 airtight containers of 2 bites each. Refrigerate up to 4 days; reheat 30 seconds in microwave or 5 minutes at 160°C. Serve with rocket salad or sliced bell pepper.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.