Zucchini Egg Muffins Recipe
Say hello to your new favorite breakfast prep: Zucchini Egg Muffins. These vibrant little bites are the perfect marriage of fluffy eggs, tender zucchini, and just the right touch of cheesy comfort, all tucked into a convenient muffin shape that’s ready whenever you are. Whether you need a grab-and-go option for busy mornings or a tasty, protein-packed snack, this recipe is the easiest way to get delicious, wholesome veggies into your day without any fuss.

Ingredients You’ll Need
What I love about these Zucchini Egg Muffins is how their simple, everyday ingredients build so much flavor and color. Each component brings a special touch, proving that wholesome doesn’t have to be complicated.
- Eggs: The backbone of these muffins, eggs create the perfect fluffy texture and generous protein boost.
- Zucchini (1 cup, shredded and squeezed dry): Don’t skip squeezing out the excess moisture—this keeps the muffins light and never soggy!
- Shredded Cheddar Cheese (1/2 cup): Melts into every bite for rich, gooey goodness and a little tangy zip.
- Red Bell Pepper (1/4 cup, diced): Adds a sweet pop of flavor and lovely color contrast.
- Green Onion (2 tablespoons, chopped): Gives the muffins a fresh, mild onion note that really wakes up the flavor.
- Garlic Powder (1/4 teaspoon): Lends savory depth without overpowering the other ingredients.
- Salt (1/4 teaspoon): Just enough to make every flavor shine.
- Black Pepper (1/4 teaspoon): Adds a touch of warmth and complexity.
- Nonstick Cooking Spray: Ensures your egg muffins release effortlessly from the pan—no sticking or broken muffins here.
How to Make Zucchini Egg Muffins
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 375°F (190°C). Give your muffin tin a generous coating of nonstick spray—you don’t want any of that cheesy, eggy goodness sticking behind. This is also the perfect time to squeeze the shredded zucchini dry with a clean kitchen towel or several layers of paper towel, as too much moisture can make the muffins soggy.
Step 2: Whisk the Eggs
Crack all six eggs into a large bowl and whisk until the yolks and whites are fully blended. You want a smooth, slightly frothy mixture—this is the secret to that tender, fluffy muffin texture everyone loves.
Step 3: Stir in the Veggies and Cheese
Add your well-drained zucchini, shredded cheddar, diced bell pepper, chopped green onion, garlic powder, salt, and black pepper right into the eggs. Stir everything gently until combined—you’ll see a happy confetti of colors and you’ll know you’re on the right track!
Step 4: Fill the Muffin Cups
Divide the egg mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full. You might find it easiest to use a measuring cup or ladle for neat, equal portions. Don’t worry if the mixture settles a bit; just give it a quick stir between fillings to evenly distribute the goodies.
Step 5: Bake to Golden Perfection
Slide the pan into the oven and bake for 18 to 20 minutes. Your Zucchini Egg Muffins are ready when they’ve puffed up and the tops turn lightly golden. A toothpick inserted in the center should come out clean. Let them cool in the pan for a few minutes to set—this also makes them much easier to release.
Step 6: Enjoy or Store
Gently remove the muffins from the pan and enjoy them warm, or let them cool completely if you’re planning to store them for later. They’re just as tasty cold as they are fresh out of the oven!
How to Serve Zucchini Egg Muffins

Garnishes
While Zucchini Egg Muffins are flavorful on their own, a sprinkle of fresh herbs like parsley, basil, or chives takes them up a notch with a burst of color and freshness. For a little kick, try a dash of hot sauce or a dollop of Greek yogurt or sour cream right on top.
Side Dishes
Pair these muffins with a crisp green salad, roasted sweet potatoes, or a fruit platter for a well-rounded breakfast or brunch spread. They’re also lovely alongside some toasted gluten-free bread or avocado slices for extra staying power.
Creative Ways to Present
Put a playful twist on Zucchini Egg Muffins by serving them atop mini waffles or English muffins for a brunch-y twist, or tuck them into lunchboxes as a no-fuss, high-protein snack. They’re equally eye-catching on a colorful brunch platter with assorted dips, olives, and veggie sticks for variety.
Make Ahead and Storage
Storing Leftovers
Store cooled Zucchini Egg Muffins in an airtight container in the refrigerator for up to four days. They’re excellent for meal prep, holding their shape and flavor beautifully so you can enjoy a fuss-free breakfast all week long.
Freezing
For longer storage, let them cool completely, then arrange on a baking sheet and freeze until firm before transferring to a freezer-safe bag or container. Zucchini Egg Muffins stay fresh and flavorful in the freezer for up to two months—just pull out however many you need for a quick, healthy meal.
Reheating
To reheat, simply pop a muffin (or two!) in the microwave for 30 to 45 seconds, or warm them gently in a low oven. If reheating from frozen, microwave in 30-second increments until heated through. They come out moist, tender, and just as tasty as the day you made them.
FAQs
How do I keep my Zucchini Egg Muffins from getting watery?
The most important trick is to squeeze your shredded zucchini extremely well before mixing it in. Excess water in the zucchini can make the muffins soggy, so roll the shreds in a kitchen towel or several layers of paper towel to get them as dry as possible. This keeps your muffins firm and fluffy!
Can I add other fillings to Zucchini Egg Muffins?
Absolutely! These muffins are endlessly customizable. Try adding cooked bacon, turkey sausage, baby spinach, diced tomato, or even different cheeses for a fun twist. Just keep the total volume of mix-ins similar to the recipe so the muffins hold together nicely.
Are Zucchini Egg Muffins gluten-free?
Yes, these muffins are naturally gluten-free as long as you check your cheese and cooking spray for any hidden gluten-containing ingredients. That makes them perfect for anyone with dietary restrictions or anyone who wants a lighter start to the day.
Can I make Zucchini Egg Muffins dairy-free?
Definitely! Swap the cheddar cheese for your favorite dairy-free cheese shreds or simply leave the cheese out. The muffins will still bake up beautifully, though they might be a little less rich and gooey.
How can I make these muffins extra protein-rich?
For a heartier breakfast, stir in chopped cooked turkey sausage, ham, or bacon. You can also mix in a scoop of cottage cheese along with the eggs for extra protein and a creamy texture.
Final Thoughts
If you’re searching for something tasty, nutritious, and effortless, these Zucchini Egg Muffins might just become your new breakfast hero. Give them a try and see how easy it is to enjoy a bright, wholesome meal that fits your busiest mornings—or any time you want a little comfort in a muffin tin!
Print
Zucchini Egg Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten-Free, Vegetarian
Description
These Zucchini Egg Muffins are a perfect make-ahead healthy breakfast option. Packed with protein and veggies, they are great for a quick morning meal or a snack on the go. Easy to customize and delicious warm or cold!
Ingredients
Egg Muffins:
- 6 large eggs
- 1 cup shredded zucchini (squeezed dry)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 2 tablespoons chopped green onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- nonstick cooking spray
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick spray.
- Prepare Egg Mixture: In a large bowl, whisk eggs until well combined. Stir in zucchini, cheddar cheese, bell pepper, green onion, garlic powder, salt, and pepper.
- Fill Muffin Cups: Divide mixture evenly among muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, or until the muffins are set and lightly golden on top.
- Serve: Cool slightly before removing from the pan. Serve warm or store in the refrigerator for up to 4 days.
Notes
- You can freeze these muffins for up to 2 months—just reheat in the microwave before serving.
- For added protein, stir in cooked bacon or turkey sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 105 mg