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(P) Zucchini And Prosciutto Egg Muffins exchanges

(P) Zucchini And Prosciutto Egg Muffins Exchanges

By: Rachel's Tea



12 Muffins
 20 m
Bake Time
1 h 30 m
  • Vegetable 1
  • high-fat meat ½
  • Summer squash 10 cups
  • Finely chopped yellow onion ⅔ cup
  • Chopped green chiles 1 4-oz
  • Chopped jalapenos 1 4- ½- oz
  • Salt to taste ½ tsp
  • Cheddar cheese 7 oz
  • All-purpose flour ¼ cup
  • Mild salsa ¾ cup
  • Scallions, thinly sliced 4
  • Finely chopped red onion ¼ cup

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Note: - 

For A Delicious Breakfast!


  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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