Zucchini egg muffins are small muffin-shaped frittatas filled with cheese, onions, and shredded zucchini. Perfect for breakfast on the go, these egg muffins can be made ahead for the entire week.
Prep Time10 minutesmins
Cook Time16 minutesmins
Total Time26 minutesmins
Servings: 10muffins
Calories: 87kcal
Ingredients
6large eggs
1cupgrated zucchini, liquid squeezed out
1cupgrated sharp cheddar cheese
2green onions, diced
½teaspoonsalt
¼teaspoondried basil
¼teaspoonpepper
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with reusable silicone liners, or paper liners lightly coated in cooking spray. Or, use a silicone muffin pan. Set aside.
In a large bowl, whisk together eggs. Add shredded zucchini, cheese, onions, salt, basil, and pepper. Stir to combine. Divide egg mixture between 10 muffin tins, filling ⅔ of the way full.
Bake for 16-20 minutes, or until muffins are set in the center. Remove from oven and allow to cool in the pan for a few minutes (until pan can easily be handled) before carefully removing.