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.
Zucchini egg muffins are ready in less than 30 minutes and are easy to customize with your favorite veggies and cheese. Plus, they keep in the refrigerator or freezer and are easy to reheat for breakfast all week long.
These egg muffins are filled with grated zucchini, sharp cheddar cheese, onions, and basil for a light and fresh flavor. A great way to use up some of that garden zucchini by making a filling breakfast.
Serve egg muffins for breakfast and brunch alongside some fresh fruit, bacon, sausage, or toast. Egg muffins also make a great light dinner - serve with a side salad for a complete meal.
Ingredients and substitutions
- Eggs - You'll need six large eggs to make 10 muffins with this recipe.
- Zucchini - Grated zucchini, whether from a box grater or food processor, works best for this recipe. I used a standard grate, but finely grated zucchini also works. Don't forget to squeeze out as much liquid as possible from your zucchini to prevent your muffins from turning out too wet.
- Cheese - Use your favorite cheese here - sharp cheddar cheese, feta cheese, pepper jack cheese, or monterey jack cheese are great choices.
- Onions - Two green onions, diced, are easy to find and inexpensive to add to your egg muffins. Diced sweet onion or red onion would also work here.
- Seasoning - Salt, pepper, and dried basil add enough flavor without overwhelming the other ingredients. Basil can be substituted with dried thyme, oregano, or your favorite seasoning blend for a unique flavor (try taco seasoning or cajun seasoning for a spicier flavor).
How to prevent sticking
If you'd prefer to use a non-stick muffin pan for this recipe (without liners), I recommend greasing your pan very well. I tested this recipe multiple times in a greased, nonstick muffin pan. Sticking was inconsistent (and a major pain to clean out).
When in doubt, I highly recommend lining your pan. It makes cleanup and storage much easier. I used reusable silicone liners, but paper liners (lightly sprayed with cooking spray) will also work.
If you have a silicone muffin pan, even better - this is a great option to prevent egg muffins from sticking.
- 12 Cups Silicone Muffin Pan - Nonstick
- Amazon Basics Reusable Silicone Baking Cups, Muffin Liners - Pack of 12
- PaperChef Standard Paper Cupcake Liners
Optional add-ins
Make sure items you're adding are chopped and small, so they cook quickly in your egg muffins. Veggies and cheese can be substituted with just about any similar ingredients. Here are a few ideas to get you started:
- Chopped fresh herbs - basil, chives, or cilantro
- Leafy greens - chopped kale or spinach
- Veggies - chopped broccoli, bell pepper, tomato, mushrooms, cauliflower, or corn
- Cheese - cheddar, feta, goat cheese, mozzarella, gruyere
Storage and reheating
Zucchini egg muffins will keep for 3 to 4 days in a tightly sealed container in the refrigerator and reheat well in the microwave. Cover with a paper towel and microwave in 20 seconds increments until warmed through (they reheat quickly). They can also be reheated in the toaster oven at 350 degrees Fahrenheit for 8-10 minutes.
Egg muffins also freeze well for up to 3 months. Allow your muffins to cool completely to room temperature before freezing - this helps prevent your muffins from getting watery when thawing later on. Transfer to the refrigerator to allow to thaw overnight.
📖 Recipe
Zucchini Egg Muffins
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 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.
Recommended Equipment
Notes
- Make sure extra liquid is squeezed out of your shredded zucchini before adding to egg mixture - this prevents muffins from turning out watery.
- If refrigerating or freezing, allow to cool to room temperature before storing. This helps prevents muffins from getting watery while reheating.
- Egg muffins will keep for 3-4 days in the refrigerator, or up to 3 months in the freezer.
- Reheat in the microwave in 20 second increments until warm, or in the toaster oven at 350 degrees Fahrenheit for 8-10 minutes.
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