Zucchini Egg Cups with Gruyere, Caramelized Onions, and Roasted Red Pepper

These Zucchini Egg Cups are loaded with melty Gruyère, sweet caramelized onions, and roasted red pepper for a pop of color and flavor. Perfect for breakfast, brunch, or a protein-packed snack on the go!

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Zucchini Egg Cups with Gruyère, Caramelized Onions, and Roasted Red Pepper
makes 12 egg cups

Ingredients:
2 tablespoons butter
1 small onion, sliced & caramelized
2-3 small zucchini, sliced into strips with a veggie peeler
1 cup Gruyère cheese, grated
1 roasted red pepper, finely diced
8 eggs, whisked
1/2 cup half and half
Olivelle Sicilian Seasoning Salt, to taste
Olivelle Rainbow Pepper, to taste

Directions:

1. In a small sauce pan, melt the butter and caramelize the onion slices. Cook on medium, then low for about 35 minutes until onions are fully caramelized, turning as needed.

2. Slice the zucchini into thin strips using a vegetable peeler.

3. Preheat the oven to 400 F.

4. Grate the cheese and dice the red pepper.

5. Lightly spray a regular, non-stick muffin pan with an avocado oil spray. Layer slices of zucchini in each cup.

6. Layer into the cup the caramelized onions, cheese, and pepper.

7. Whisk the eggs with the half and half and a pinch of salt and pepper.

8. Carefully pour the egg mixture into each cup.

9. Bake for 15-20 minutes, or until egg mixture is fully set. Let cool for a few minutes on a cooling rack, and enjoy warm!