Breakfast is one of the most important meals of the day. Yeah, yeah, I know, I know, eat breakfast. Make sure you have plenty of protein. Yes, protein. Lots of that in my 3rd cup of black coffee. Breakfast provides the energy and nutrients to help you concentrate. Yawn. What?
So that’s me pretty much every day. I make no excuses for my poor breakfast habits. I am encouraged to try harder when I find little treasures like these mini zucchini quiches that can be made ahead and eaten quickly! It’s also a good way to use up the frozen shredded zucchini leftover from the summer CSA. I probably have six, quart, bags still. And one can only eat so much zucchini bread.
Pinterest has several recipes, but interestingly enough, all under the description of zucchini tots. I would not describe them as such– at least my tater tots don’t have a lot of egg and cheese in them… Anyways, I’ve made these a couple of times as they’re a pretty handy grab ‘n go breakfast for busy days at the office. What I’ve learned in the process:
- Tip 1: It’s good to make sure your zucchini shreds are nice and dried out or to squeeze out as much water as you can. Salt will help, just or a cheese cloth and some good, old fashioned wringing.
- Tip 2: Grease your muffin pan well. Even if you have the silicone ones (these are my JAM btws), the oil helps the edges cook, solidifies the shape/structure so its not just a scramble.
- Tip 3: They can be eaten as a sandwich on a crusty piece of bread or on their own with a good smothering of ketchup. Or both. Destroy any nutritional value and add bacon.
Here’s to making breakfast a little less of a dream and your day a little more productive!