These mini egg muffins can be frozen for convenient weekday breakfasts. They are also a great party food. And, mini muffin pans fit perfectly on the Sun Oven baking racks.
Sun Oven Mini Egg Muffins
2 small zucchini, finely chopped
1 onion, finely chopped
3 ounces freshly grated Parmesan cheese
6 large eggs, at room temperature
1/4 cup fresh basil, finely chopped
3 tablespoons olive oil
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Set Sun Oven out to preheat. Spray two 24-indentation mini muffin pans with cooking spray.
In a large bowl, combine all the ingredients. Spoon a heaping tablespoon of the egg mixture into each indentation, stirring the mixture after filling each one. Use a rack to separate the two pans, or bake in two batches, and bake in the preheated Sun Oven until the muffins are cooked through, about 20 minutes.
Let cool in the pans for a few minutes than turn the muffins out onto a wire rack to cool more. Serve warm or at room temperature.