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(P) Zucchini And Prosciutto Egg Muffins exchanges

(P) Zucchini And Prosciutto Egg Muffins Exchanges

By: Rachel's Tea

Info

Info

Servings
12 Muffins
Prep-Time
 20 m
Bake Time
1 h 30 m
Ingredients
  • Vegetable 1
  • high-fat meat ½
  • Summer squash, quartered lengthwise and thinly sliced crosswise 2¼ pounds (about 10 cups)
  • Finely chopped yellow onion ⅔ cup
  • Chopped green chiles 1 4-ounce
  • Chopped jalapenos 1 4- ½-ounce, (about ½ cup), drained
  • Salt ½ teaspoon to taste
  • Grated extra-sharp Cheddar cheese divided 2¼ cups(about 7 ounces)
  • All-purpose flour ¼ cup
  • Mild salsa ¾ cup
  • Scallions, thinly sliced, for garnish 4
  • Finely chopped red onion, for garnish ¼ cup

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Note: - 

For A Delicious Breakfast!

Method

  1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Combine squash, onion, chiles, jalapenos, salt and ¾ cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
  3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1½ cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
  4. Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.

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