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Cheesy Zucchini Egg Muffins

Cheesy Zucchini Egg Muffins: Perfect for Busy Mornings

Delicious, protein-packed Cheesy Zucchini Egg Muffins are perfect for busy mornings and meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 10 large Eggs The main binding agent and source of protein
  • 2 cups Shredded Zucchini Squeeze out excess water to avoid sogginess
  • 1 cup Shredded Cheddar Cheese Reserve some for topping
  • 1 cup Milk Can use unsweetened plant-based milk
  • 1 small Onion Finely diced and sautéed
  • 2 cloves Garlic Minced and lightly sautéed
  • 1-2 tablespoons Olive Oil or Butter Used for sautéing
  • to taste Salt & Pepper Essential for seasoning
Optional Ingredients
  • Fresh Herbs (Chives or Parsley) Can be omitted

Equipment

  • Muffin tin
  • Skillet
  • Mixing Bowl
  • Box grater

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a standard muffin tin.
  2. Shred zucchini and squeeze out excess moisture using a towel.
  3. Heat olive oil or butter in a skillet and sauté onion until soft. Add garlic and sauté until fragrant.
  4. In a mixing bowl, whisk together eggs, milk, salt, and pepper until frothy.
  5. Fold in drained zucchini, sautéed onion, garlic, and cheddar cheese until well combined.
  6. Pour the mixture into muffin cups, filling them about three-quarters full, and sprinkle reserved cheese on top.
  7. Bake for 20-25 minutes until puffed and golden, and a toothpick comes out clean.
  8. Allow muffins to cool in the tin for 5-10 minutes before removing.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 5gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

These muffins can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

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