Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
⅔ cup water
⅓ cup bulgur
¾ cup chopped zucchini
¼ cup chopped onion
1 tablespoon olive oil
1 small tomato, cored, seeded and chopped ( ⅓ cup)
2 ounces reduced-fat feta cheese, crumbled ( ½ cup)
2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
2 teaspoons snipped fresh oregano and/or rosemary
⅛ teaspoon ground black pepper
Preheat oven to 350°F. Coat twelve 2½-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.