Sourdough Discard Zucchini Egg Bites

breakfast meal prep

By Lana Aga

Ingredients

• 1 shredded zucchini (water squeezed out)
• 1/2 cup green onions, chopped
• 1/2 cup olive oil
• 1/2 yellow onion, diced
• 1/4 cup sourdough discard
• 2 tsp baking powder
• 3/4 cup flour
• 6 eggs

Instructions

1. Mix everything well and pour into a greased muffin tin. Bake at 350°F for 35-45 mins.