Description
These Zucchini Egg Muffins are a healthy, protein-packed breakfast or snack option, combining shredded zucchini, eggs, and flavorful seasonings baked to golden perfection. Easy to make and customizable with cheese and fresh herbs, they are perfect for meal prep or a quick on-the-go bite.
Ingredients
Scale
Main 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
- Prepare Zucchini: Wash and dry the zucchinis thoroughly. Use a box grater to shred them finely.
- Remove Moisture: Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to avoid soggy muffins.
- Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking the egg muffins.
- Mix Ingredients: In a large mixing bowl, whisk the eggs until light and frothy. Add the milk or cream if using. Then fold in the shredded zucchini, shredded cheddar cheese, salt, black pepper, garlic powder, and fresh chives gently to combine without overmixing. Taste and adjust seasoning if necessary.
- Prepare Muffin Tin: Grease a muffin tin or line it with muffin liners for easy removal and cleanup. Fill each muffin cup about three-quarters full with the mixture.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and helps them set perfectly.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible to prevent watery muffins.
- You can substitute cheddar cheese with other types of cheese like mozzarella or feta for different flavors.
- If you prefer dairy-free, skip the milk and cheese or use plant-based alternatives.
- These muffins can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Feel free to add other herbs or spices, such as parsley, dill, or paprika, to customize the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
