Bulgur adds fiber and protein to these egg muffins, made with zucchini, tomato and feta cheese. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with nonstick spray; set aside. In a small saucepan combine water and bulgur. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until bulgur is tender. Drain off any liquid.

  • In a large skillet cook zucchini and onion in hot oil over medium heat for 5 to 10 minutes or until just tender, stirring occasionally. Remove from the heat and stir in bulgur, tomato and cheese. Spoon mixture evenly into prepared muffin cups.

  • In a large bowl whisk together eggs, oregano, and pepper. Pour evenly over vegetable mixture in muffin cups.

  • Bake for 15 to 18 minutes or until a knife inserted in center of muffins comes out clean. Let cool in pans on a wire rack for 5 minutes. Run a thin knife around the edges of the muffins to loosen. Carefully remove muffins from the pans and serve warm.

Nutrition Facts

117 calories; total fat 4.2g 6% DV; saturated fat 1.3g; cholesterol 3mg 1% DV; sodium 294mg 12% DV; potassium 276mg 8% DV; carbohydrates 9.5g 3% DV; fiber 2g 8% DV; sugar 3g; protein 11.3g 23% DV; exchange other carbs 1; vitamin a iu 411IU; vitamin c 5mg; folate 21mcg; calcium 96mg; iron 2mg; magnesium 30mg.