Description
Delicious and healthy Zucchini Egg Muffins that are perfect for a quick breakfast or snack. These savory muffins are made with shredded zucchini, eggs, and cheese, baked to golden perfection for a nutritious and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 medium zucchinis, shredded and excess moisture squeezed out
- 8 large eggs
- ¼ cup whole milk or cream (optional)
- ½ cup shredded cheddar cheese (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon fresh chives, chopped (optional)
Instructions
- Prepare Zucchini: Wash and dry the zucchinis thoroughly. Using a box grater, shred the zucchinis into thin pieces to prepare them for the mixture.
- Remove Excess Moisture: Place the shredded zucchini into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy muffins.
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure even cooking once the muffins are assembled.
- Mix Ingredients: In a large bowl, whisk the eggs until light and frothy. Add the milk or cream if using, then fold in shredded zucchini, cheddar cheese, salt, black pepper, garlic powder, and chopped chives gently to combine without overmixing. Taste and adjust the seasoning if needed.
- Prepare Muffin Tin: Grease a muffin tin or line it with muffin liners to prevent sticking. Fill each muffin cup about three-quarters full with the egg and zucchini mixture.
- Bake Muffins: Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure to squeeze out as much water as possible from the zucchini to avoid watery muffins.
- You can omit the milk or cream for a lower calorie and dairy-free version.
- Feel free to add other vegetables or herbs for variation.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Reheat in the microwave or oven before serving for best taste.
