Egg Flowers: The Healthiest 15 Minute Make-Ahead Breakfast Ever

In the morning making breakfast is absolutely the last thing I want to do. I don’t eat it often out of pure laziness. I know, right? Succumb to apathy, slow down your metabolism, and eat something nuts for lunch to make up for the lack of protein in the A.M.  Shame on me. Shame on you.

Let’s solve that dilemma, yes? Enter the make-ahead breakfast of true champions everywhere: egg muffins without the carb factor. Yes, just straight up baked eggs with a veggie or two thrown in along with good fats to start your day right. No reason to get bogged down with a gluten out the gate. Trust me – eating clean in the morning will have a remarkably kind effect on your cravings the rest of the day.

I’m going to call these “Egg Flowers” because of the nice way the zucchini cups the egg like the petals on a flower. Don’t worry about your design skills however as these Egg Flowers are so easy to bake even a child with a supervising adult could make them, lols. You’ll just need a mandolin to slice the zucchini into thin pieces to create the flower that will hold each egg inside of it. Add tons of fresh herbs and you’ll have a flavor festival in your mouth you won’t soon forget. If you make a batch of 12 or 24 you’ll have enough Egg Flowers to keep your appetite in check for at least 5 days (I’d toss any leftovers after that period for food safety).

Egg Flowers

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 5m
  • Serves: 2
  • Yield: 12 Egg Flowers
  • Category:

Ingredients

  • 12 eggs
  • 1 zucchini, with 5 thin slices cut off per Egg Flower
  • 12 cherry tomatoes
  • 2 tablespoons chopped rosemary
  • 1 tablespoon olive oil
  • 1 tablespoon ghee, for coating the muffin tin
  • salt
  • pepper

Instructions

  1. Preheat oven to 450 and prepare muffin tin with ghee so each Egg Flower doesn't stick to the pan. I highly recommend avoiding cupcake wrappers as the eggs will get stuck to them, making for a less pleasurable eating experience.
  2. Thinly slice your zucchini so each Egg Flower has 5 thin slices/petals. Arrange the zucchini in your muffin tin. Season with salt and pepper. Add 1 tablespoon of chopped rosemary to each flower.l
  3. Add a cherry tomato to each then crack a single egg into each one as well. Season again with salt and pepper and top with the remaining chopped rosemary.
  4. Drizzle each flower with olive oil, then bake at 450 for about 10 minutes or until the egg whites are firm.
  5. Let cook briefly, then remove each Egg Flower gently with a spoon. Enjoy immediately or let cool completely before putting in the fridge.

Before The Oven…

After The Oven…

See the Petals?


What Kind of Make-Ahead Breakfast Recipe do you want to see next on TheLoDown? Let me know in the comments!

TheLoDown