Healthy Zucchini Egg Muffin Cups
These baked zucchini egg muffin cups are a delicious and healthy breakfast, snack, or meal option. They are flavorful protein-packed, grab and go bites that are easy to make-ahead and reheat.
Servings: 12 muffins
Equipment
Ingredients
- 2 1/2 cups shredded zucchini (2 medium zucchini)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 9 eggs
- 1/2 cup gruyere or Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F. Grease a silicone muffin tin or a regular muffin tin with olive oil or butter. Silicone muffin tins work best to avoid the eggs sticking to the pan.
- Add shredded zucchini to a frying pan and top with garlic powder and onion powder. Mix and spread out the shredded zucchini until almost flat on the frying pan. Cook over medium heat for 10-12 minutes, mixing every few minutes and then reflattening it. You’ll see liquid evaporating from the zucchini, this is normal. Cook the zucchini until it has browned a little and shrunken in size. Let the shredded zucchini cool for a few minutes.
- In a large bowl, add all the eggs and mix. Then add cheese, salt, pepper, nutmeg, and the cooked zucchini. Mix again.
- Add about 4 Tablespoons of the egg mixture to each muffin tin.
- Bake for 23-28 minutes, until the egg muffins are set. Let the muffins cool for a few minutes and then run a knife around the edges to remove them. Eat or let them cool on a wire rack.
Notes
Note: if you are going to freeze these egg muffins, then let them cool completely after baking. Then wrap them up individually with plastic wrap. You can keep them in the freezer for 3-4 months. Then just take them out of the freezer and let them thaw in the fridge overnight OR microwave them straight out of the freezer.
- Instead of onion powder and garlic powder, you can use fresh garlic and onion. Just add it to the pan along with the zucchini while it cooks.
- Instead of gruyere or Swiss cheese, you can use shredded Parmesan or cheddar.
- To make this recipe Paleo, Whole30, or Dairy-free, just omit the cheese.
Nutrition
Serving: 1egg muffin | Calories: 70kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 154mg | Potassium: 119mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg