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Cheesy Zucchini Egg Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/cheesy-zucchini-egg-muffins-recipe/