Zucchini Egg Muffins
These Zucchini Egg Muffins are delicious high-protein summer breakfast muffins packed with vegetables. They are the best way to meal days of protein breakfast while using a bunch of summer zucchini.
How To Make Zucchini Egg Muffins
These zucchini egg muffins are so easy to prepare in under 15 minutes and such a great way to use lots of your garden zucchini.
You will definitely add this egg muffin recipe to your summer breakfast rotation
All you need to make zucchini egg muffins are a few ingredients.
Then, you can always play with spices and add some of your favorite cheese in extra if you like. But basically, to start, you need only:
- Large Eggs
- Large Egg White – You can keep the yolk for another recipe like my keto lemon curd or floating island dessert.
- Dried Oregano
- Garlic Powder
- Green Onion or fresh herb you have on hand like basil or parsley.
- Grated Zucchini – Trim the end of the zucchini, then grate and squeeze them in a paper towel to remove the juice. You can save the juice for a zucchini smoothie.
- Red Bell Pepper – Deseeded and finely diced.
- Shredded Parmesan, cheddar cheese, or feta cheese like goat cheese feta.
Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with silicon egg cups or generously oil the pan with cooking spray.
Wash the zucchinis, dry them with a paper towel, and trim their ends with a sharp knife. Discard the ends. Then, use a hand box grater to finely grate the zucchini keeping their skin on for an extra boost of fiber.
Pack the grated zucchini in a measuring cup to measure the amount of zucchini you need for the recipe.
Next, wrap the grated zucchini tightly in a towel to extract the juice. Discard the zucchini juice and place the grated drained zucchini in a large mixing bowl.
Dice the red bell pepper finely. Set aside.
Making The Egg Mixture
In another bowl, whish eggs, egg white, cheese, diced red bell pepper, garlic powder, salt, pepper, parsley, and dried oregano.
Pour the egg mixture over the vegetables and stir to combine evenly.
Divide the batter into the 12 greased muffin holes. It feels up to 3/4 their level or about. Then, bake in the preheated oven for about 30 minutes or until the egg muffins are set and not jiggly in the middle.
The muffins will puff up nicely while baking and deflate after you remove the pan from the oven, and that’s normal.
Let the muffins cool down in the pan for a few minutes then use a knife to loosen up the sides and release each egg muffin onto a wire rack.
Serve with some of the below:
- English muffins – try my low-carb English muffin recipe if you like
- Sriracha sauce
- Hot sauce
- Sour cream
- Extra crumbled feta
- Spinach or leafy greens of your choice like kale
Cool completely before refrigerating.
This recipe is very easy to twist and adapt to any ingredients you have in the fridge. You don’t have to use red bell pepper. For example, you can replace these ingredients with:
- Diced Ham
- Bacon bits or bacon strips.
- Any veggie – finely diced olives, tomatoes, shredded carrots, baby spinach leaves, diced onion or red onion.
- Diced Chorizo
- Finely chopped leftover turkey or shredded rotisserie chicken.
Store the zucchini egg muffins in an airtight box in the fridge for up to 4 days.
You can also place them in a freezer bag and store them for up to one month. Thaw them in the fridge the day before eating.
If you have food allergies, try the option below.
- Egg-Free – Try my chickpea frittata recipe and use grated zucchini and cheese.
- Dairy-Free – You can skip the cheese entirely. To add a cheese flavor without dairy, you can either use dairy-free cheese or 1/4 cup of nutritional yeast.
- Red Bell Pepper Swap – You can use sundried tomatoes, finely chopped olives, or chopped onion.
Frequently Asked Questions
Below I am answering all your common questions about this easy recipe.
Egg muffins come out spongy if you add too much water to the batter. This happens when your egg muffin recipe uses vegetables that release lots of water, like mushrooms or zucchini.
If unsure, always sauté the vegetable and cool completely before adding to the egg muffin batter.
For zucchini, grate as thin as possible and squeeze very well in a clean towel to extract their juice.
You can cook egg muffins in silicone egg cups or generously oil your muffin pan with cooking oil spray.
If your tray tends to stick to food, use muffin paper liners to ensure they are easy to remove from the pan.
Also, don’t add cheese on top, or don’t add too much cheese in the batter. The cheese is often why egg muffins stick so much to the pan.
Yes, egg muffins are freezer friendly and you can freeze them up to one month in freezer bags. Make sure you don’t overlap the egg muffins so you can easily thaw one muffin at a time.
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Zucchini Egg Muffins
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