Summer Squash Egg Bites
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • Nonstick cooking spray
  • 2 cups (about 1 each medium yellow squash & zucchini) grated summer squash
  • 2 large eggs
  • ½ cup shredded cheese (I used a Colby & Monterey Jack blend)
  • ½ cup panko breadcrumbs
  • 2 tbsp fresh basil, chopped
  • Sea salt and fresh ground pepper, to taste
Instructions
  1. Preheat oven to 400ºF
  2. Spray a mini muffin pan with nonstick cooking spray and set aside.
  3. In a large bowl, combine grated squash and zucchini, eggs, cheese, breadcrumbs, basil, salt and pepper until throughly combined.
  4. Spoon mixture evenly into each muffin cup
  5. Bake for 15-18 minutes or until the top of the bites are lightly browned and egg is set.
  6. Let bites cool in the pan for about 10 minutes.
  7. Remove bites from the pan and enjoy!
  8. To freeze: Let bites cool completely and then place in a freezer storage bag. Try to remove as much air from the bag as possible. Freeze for up to 3 months.
  9. To reheat: Microwave frozen bites for about 30 seconds on high.
Notes
For grating the summer squash: I like to cut each squash in half and scrape out the seeds and membranes before grating. Most of the water in the squash is in the seeds and membranes. If you don't want to do this step, you will have to squeeze out the excess moisture after grating and before using the squash for this recipe.
Recipe by Becky's Best Bites at https://beckysbestbites.com/summer-squash-egg-bites/