Description
Zucchini Egg Muffins are a quick, nutritious, and customizable breakfast perfect for meal prep. Packed with protein and low in carbs, these fluffy muffins combine zucchini moisture with optional cheese and herbs for a flavorful, portable snack.
Ingredients
- 2 medium zucchinis, shredded and excess moisture squeezed out
- 8 large eggs
- ¼ cup whole milk or cream (optional)
- ½ cup shredded cheddar cheese (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon fresh chives, chopped (optional)
Instructions
- Wash and dry zucchini. Grate using a box grater.
- Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk eggs until light and frothy. Add milk (if using), shredded zucchini, cheese, salt, pepper, garlic powder, and chives. Gently fold until combined, careful not to overmix. Adjust seasoning if needed.
- Grease a muffin tin or line with muffin liners. Fill each cup about three-quarters full with the mixture.
- Bake for 20-25 minutes, until muffins are golden and a toothpick inserted comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add diced bell peppers, spinach, or mushrooms for more veggies.
- Swap cheddar for feta, mozzarella, or other cheeses.
- Include cooked bacon, sausage, or ham for extra protein.
- Season with parsley, thyme, or basil for different flavors.
- Make spicy with crushed red pepper flakes or diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 150mg
