Zucchini Egg Muffins
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.
Servings: 10 muffins
Calories: 87kcal
Ingredients
- 6 large eggs
- 1 cup grated zucchini, liquid squeezed out
- 1 cup grated sharp cheddar cheese
- 2 green onions, diced
- ½ teaspoon salt
- ¼ teaspoon dried basil
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350℉. Line a muffin pan with reusable silicone liners, 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 about 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.
Recommended Equipment
Video
Notes
- Squeeze the liquid out: Make sure extra liquid is squeezed out of your shredded zucchini before adding to egg mixture - this prevents muffins from turning out watery.
- Cool before freezing: If refrigerating or freezing, allow to cool to room temperature before storing. This helps prevents muffins from getting watery while reheating.
- Storage: Egg muffins will keep for 3-4 days in the refrigerator, or up to 3 months in the freezer.
- Reheating: in the microwave in 20 second increments until warm, or in the toaster oven at 350 degrees Fahrenheit for 8-10 minutes.
Nutrition Estimate
Serving: 1muffin | Calories: 87kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 229mg | Potassium: 85mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg