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.
Recipe summary
Flavor: Light, fresh summer flavor. Like a mini frittata filled with shredded zucchini, cheese, onions, and basil.
Yield: 10 muffins
Quick and easy: Great for breakfast meal prep, ready in 30 minutes, and easy to customize!
Similar to: Zucchini Mushroom Quiche, Scrambled Eggs With Veggies
Jump to:
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 make egg muffins
- After shredding your zucchini, wrap in paper towels and squeeze out as much liquid as possible.
- Whisk eggs in a bowl, then add zucchini, cheese, onions, and seasoning. Stir to combine.
- Divide between 10 lined muffin tins, filling about ⅔ full.
- Bake until muffins are set in the center.
Tips and tricks
Variations - Add chopped fresh herbs, leafy greens like kale or spinach, small chopped veggies like broccoli or bell pepper, and substitute the cheese with your favorite variety.
How to prevent sticking - I tested this recipe multiple times in a greased non-stick muffin pan (shown in the photos) without liners. Sticking was inconsistent and a major pain to clean out. Instead, I recommend using silicone liners, a silicone baking pan, or paper liners sprayed with cooking spray.
Frequently asked questions
Yes. While testing this recipe, I had inconsistent results when using a greased, non-lined, non-stick muffin pan. Cooked eggs were also a huge pain to clean out when they did stick. Instead, I recommend using reusable silicone liners, paper liners, or a silicone muffin pan. Here are a few options:
12 Cups Silicone Muffin Pan - Nonstick
Amazon Basics Reusable Silicone Baking Cups, Muffin Liners - Pack of 12
PaperChef Standard Paper Cupcake Liners
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.
Yes, egg muffins 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℉. 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.
Super easy and delicious! Grandkids love them.