Go Back
In the quest for nutritious and tasty breakfast options, Savory Zucchini Egg Muffins emerge as a standout choice. Packed with protein, vegetables, and cheesy goodness, these muffins are not only easy to make but also incredibly versatile. Whether you’re looking for a quick breakfast on the go or a simple meal prep solution, these muffins fit the bill perfectly. In this article, we will explore the recipe in detail, discuss its health benefits, and provide tips for customization, making it an ideal addition to your meal rotation.

Zucchini Egg Muffins

Discover the perfect start to your day with Savory Zucchini Egg Muffins! These healthy, protein-packed breakfast treats are easy to make and customizable for a nutritious morning boost. Featuring fresh zucchini, eggs, and your choice of cheese and veggies, they offer a delicious blend of texture and flavor. Ideal for meal prep, they’re perfect warm or cold and can adapt to dietary preferences. Learn the recipe, tips for customization, and health benefits in our detailed guide. Enjoy a delicious, satisfying meal that fits seamlessly into your busy lifestyle!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis (about 1 pound), grated

6 large eggs

1 cup shredded cheese (cheddar, mozzarella, or your choice)

1/2 cup diced bell peppers (red or green)

1/2 cup diced onions (yellow or green)

1/2 cup all-purpose flour (or whole wheat flour)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon baking powder

Fresh herbs (such as parsley or cilantro), chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line it with muffin liners.

    Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is key to avoiding soggy muffins.

      Mix Wet Ingredients: In a large mixing bowl, crack and whisk together the eggs until well combined. Stir in the shredded cheese and the prepared zucchini.

        Add Vegetables: Fold in the diced bell peppers and onions to the egg mixture.

          Combine Dry Ingredients: In a separate bowl, mix the flour, garlic powder, onion powder, salt, black pepper, and baking powder until evenly combined.

            Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.

              Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. If desired, top each muffin with a sprinkle of additional cheese or chopped fresh herbs.

                Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                  Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins