Bulgur adds fiber and protein to these egg muffins, made with zucchini, tomato and feta cheese.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
55 mins


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

2 muffins
117 calories; protein 11.3g; carbohydrates 9.5g; dietary fiber 2g; sugars 2.5g; fat 4.2g; saturated fat 1.3g; cholesterol 2.8mg; vitamin a iu 411.2IU; vitamin c 5mg; folate 21.1mcg; calcium 96.4mg; iron 1.9mg; magnesium 29.8mg; potassium 275.6mg; sodium 294.3mg.

1 1/2 lean protein, 1/2 fat, 1/2 starch, 1/2 vegetable