Ingredients
1 lb ground (non-pork) sausage (beef or chicken)
1 cup crumbled feta cheese
2 cups freshly grated zucchini (finely shredded and drained)
4 large eggs
1/2 cup almond flour or coconut flour
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
Pinch of black pepper
Olive oil or avocado oil (for greasing)
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
In a large bowl, combine ground sausage, crumbled feta, shredded zucchini, eggs, almond flour, baking powder, garlic powder, oregano, salt, and pepper. Mix until evenly incorporated.
Spoon the mixture into prepared muffin cups, filling slightly below the top for expansion. Top each with an additional 1-2 tbsp feta if desired.
Bake for 20-25 minutes, or until the muffins are golden and firm to the touch. Let cool slightly before transferring to a wire rack.
Notes
Drain zucchini thoroughly to prevent sogginess. Use a paper towel to press out excess moisture.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
For a vegan version, substitute eggs with flaxseed meal and use a plant-based cheese alternative.
Serve with Greek yogurt or a sprinkle of fresh parsley for added zest.
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Carb
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 0g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg