Easy Zucchini Egg Muffins
Easy and healthy zucchini egg muffins with cheese and veggies. Perfect for meal prep, freezing, and a quick breakfast.
Ingredients
- 6 eggs
- 1 cup grated zucchini squeeze out moisture
- ½ cup cheddar cheese or preferred cheese
- ¼ cup red onion diced
- ¼ cup spinach chopped
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp pepper
- Cooking spray for greasing
Instructions
- Preheat oven to 375°F (190°C).
- Grate zucchini, squeeze out moisture, and set aside.
- Whisk eggs in a bowl. Add zucchini, cheese, veggies, salt, and spices.
- Grease muffin tin and pour mixture into cups, filling 2/3 full.
- Bake for 20-25 minutes until muffins are set.
- Let cool before serving.
Notes
- Store in the fridge for 4 days or freeze for 3 months.
- Reheat in the microwave or oven.
- Customize with different cheeses, veggies, or proteins.