Cheesy Zucchini Egg Muffins Recipe

Introduction

Cheesy Zucchini Egg Muffins combine fresh vegetables, savory cheese, and protein-packed eggs for a delicious and versatile dish. Perfect for breakfast, snacks, or a light meal, these muffins are easy to make and customizable to your taste.

Ingredients

• 3 large eggs
• 2 zucchinis
• 2 medium potatoes
• 1 red bell pepper, diced
• 1 cup grated parmesan or any cheese you like
• 1 teaspoon fresh cracked pepper, to taste
• 2 scallions, chopped
• 2 tablespoons fresh dill greens

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Grease a 6-count muffin pan with oil or non-stick cooking spray and set aside.
2. Step 2: Grate the zucchinis and potatoes. Sprinkle them with salt and let sit for 10 minutes to draw out excess water. Press out the water using a cheesecloth or clean towel and transfer the grated veggies to a large bowl.
3. Step 3: Crack the eggs into the bowl with the grated vegetables. Add the diced bell pepper, chopped scallions, fresh dill, grated parmesan, and cracked pepper. Whisk everything together until well combined.
4. Step 4: Divide the mixture evenly into the prepared muffin cups, filling each about two-thirds full. Optionally, sprinkle extra parmesan on top. Bake in the oven for 25 minutes or until the muffins are set and lightly golden.
5. Step 5: Let the muffins cool slightly before serving. Enjoy them warm, at room temperature, or cold.

Tips & Variations

• For a low-carb or keto version, omit the potatoes and add 1 or 2 extra eggs. You can also substitute cauliflower rice for potatoes, making sure to drain it well to remove excess moisture.
• Feel free to swap parmesan for cheddar, feta, or your favorite cheese to change up the flavor.
• Add other veggies such as spinach, mushrooms, or tomatoes to customize your muffins.

Storage

Store the muffins in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy them cold or at room temperature. These muffins can also be frozen for up to 2 months. Once cooled, place them in a freezer-safe container or bag. To thaw, refrigerate overnight or reheat directly from frozen in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Are these egg muffins gluten-free?

Yes, these Cheesy Zucchini Egg Muffins are naturally gluten-free, making them a safe choice for those avoiding gluten.

Can I freeze these zucchini egg muffins for later?

Absolutely. After baking and cooling, store the muffins in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge or reheat from frozen before serving.

Cheesy Zucchini Egg Muffins Recipe

Print Recipe

★★★★★

4.5 from 95 reviews

These Cheesy Zucchini Egg Muffins combine fresh zucchini, potatoes, eggs, cheese, and herbs to create a nutritious, versatile meal perfect for breakfast, lunch, or snacks. Baked until golden and set, they offer a delicious way to pack your day with veggies and protein in convenient, handheld portions.

• Author: lea
• Prep Time: 12 minutes
• Cook Time: 25 minutes
• Total Time: 37 minutes
• Yield: 6 muffins (servings) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Veggies

• 2 zucchinis
• 2 medium potatoes
• 1 red bell pepper, diced
• 2 scallions, chopped
• 2 tablespoons fresh dill greens

Egg & Cheese

• 3 large eggs
• 1 cup grated parmesan cheese (or any cheese you prefer)

Seasoning

• 1 teaspoon fresh cracked pepper, to taste
• Salt (for draining grated veggies)

Instructions

1. Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (180°C). Grease a 6-count muffin pan with oil or non-stick cooking spray to prevent sticking, then set aside.
2. Drain Zucchini and Potatoes: Grate the zucchinis and potatoes, then sprinkle them with salt and let them sit for 10 minutes to draw out excess moisture. Afterward, press out the water using a cheesecloth or clean towel to avoid sogginess in the muffins. Transfer the drained vegetables into a large mixing bowl.
3. Mix Ingredients: Crack the eggs over the grated veggies in the bowl. Add the diced red bell pepper, chopped scallions, fresh dill, grated parmesan cheese, and freshly cracked pepper. Whisk all ingredients thoroughly until well combined.
4. Fill Muffin Cups: Evenly divide the mixture into the prepared muffin cups, filling each about two-thirds full. Optionally, sprinkle additional parmesan cheese on top for extra cheesiness.
5. Bake: Place the muffin pan in the preheated oven and bake the egg muffins for 25 minutes, or until they are fully set and lightly golden on top.
6. Cool and Serve: Allow the muffins to cool slightly before removing from the pan. Serve warm immediately, or enjoy them at room temperature or cold as a convenient snack or meal.

Notes

• To make these muffins keto or low-carb, omit the potatoes and add 1 or 2 extra eggs, or substitute with well-drained cauliflower rice.
• These muffins are naturally gluten-free.
• Store leftovers in the refrigerator for up to 3 days; reheat in the microwave or enjoy chilled.
• Freeze cooled muffins in an airtight container for up to 2 months. Defrost overnight in the fridge or reheat before serving.
• Feel free to customize with your favorite cheeses or add other vegetables for variety.

Keywords: cheesy zucchini egg muffins, baked egg muffins, gluten free breakfast, vegetable egg muffins, healthy breakfast muffins, zucchini recipes, egg muffin recipe