These delicious bites are great for breakfast or supper. Thin slices of zucchini line each muffin cup that are then filled with a mix of egg, caramelized onions, roasted red peppers, and Gruyère cheese.

Zucchini Egg Bake Cups
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
Kosher salt and pepper

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 degrees F. 

4. Grate the cheese and dice the red pepper. 

5. Spray a regular, non-stick muffin pan with cooking 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 kosher salt and pepper. 

8. Carefully pour the egg and half 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!