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
Scale
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
