Description
These zucchini egg muffins are savory, protein-packed, and full of veggies. Perfect for breakfast, snacks, or meal prep, they’re easy to make and totally customizable.
Ingredients
– 2 medium zucchinis, grated (water squeezed out)
– 3 large eggs
– ½ cup shredded cheese (cheddar, mozzarella, or preferred type)
– ¼ cup chopped green onions or chives (optional)
– ¼ cup all-purpose flour or almond flour
– ½ tsp baking powder
– ¼ tsp salt
– ¼ tsp black pepper
Instructions
– Preheat oven to 375°F (190°C) and grease or line a muffin tin.
– Grate zucchinis and squeeze out excess moisture.
– In a bowl, beat eggs and mix in all other ingredients until well combined.
– Fill muffin cups about ¾ full with the mixture.
– Bake for 18–22 minutes, until golden and set.
– Let cool slightly before serving.
Notes
For added protein, mix in chopped ham or bacon. For a gluten-free version, use almond or oat flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Method: Baking
- Cuisine: American