Zucchini Egg Muffins
Delightful Zucchini Egg Muffins that are not only packed with flavor, but also a great way to sneak in some veggies for a comforting breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup shredded zucchini
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup diced onions
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika (optional)
- Cooking spray or muffin liners
Instructions
- Preheat your oven to 350°F (180°C).
- Prepare a muffin tin with cooking spray or muffin liners.
- Shred your zucchini using a box grater and squeeze out excess moisture if needed.
- Whisk the eggs in a mixing bowl until frothy.
- Mix in the shredded zucchini, diced onions, cheese, salt, pepper, garlic powder, and paprika.
- Fill the muffin cups about 3/4 full with the mixture.
- Bake for 20-25 minutes, or until muffins are puffed and golden brown.
- Let them cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
These muffins are versatile and can be customized with different vegetables and cheeses. They freeze well and reheat beautifully.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 210mg
Keywords: Zucchini Egg Muffins, Breakfast Muffins, Easy Breakfast, Healthy Muffins, Vegetarian Recipe