If you’re for a Zucchini Egg Muffins you’ve come to the right place!
The recipe includes easy. Step-by-step instructions to help you make it.
Why Do We Love Zucchini Egg Muffins?
Zucchini egg muffins are an excellent choice for a quick and healthy meal. They are easy to make, packed with protein, and flavorful. Combining eggs, grated zucchini, and cheese creates a tasty and filling snack.
You can eat them for breakfast, brunch, or a quick snack. They are also perfect for meal prep because you can store, freeze, and reheat them quickly.
What Are Zucchini Egg Muffins?
Zucchini egg muffins are small, savory egg-based muffins made with grated zucchini, eggs, and cheese. They are baked in a muffin pan until firm and golden. People like them because they are low-carb, high in protein, and full of veggies. You can add extra ingredients like onion, pepper, spinach, or bacon for more flavor.
They are easy to make, store, and freeze, making them an excellent option for busy mornings.
Ingredients
Main Ingredients
- Eggs – Help to cook the muffins and keep them firm.
- Zucchini – Use grated zucchini and squeeze out extra moisture.
- Cheese – Use cheddar, feta, parmesan, or vegan cheese.
- Veggies – Add onion, red onion, mushroom, spinach, or pepper.
- Protein Additions (Optional) – Include bacon, sausage, or vegetarian options.
- Seasonings & Herbs – Use oregano, parsley, and spices for more flavor.
- Cooking Oil – Grease the muffin pan to prevent sticking.
These ingredients make zucchini egg muffins savory, tasty, and easy to make. Mix different cheeses, veggies, and proteins to match your taste.
How to Make Zucchini Egg Muffins: Step-by-Step Guide
Step 1: Prep the Ingredients
- Preheat the oven to 375°F (190°C).
- Grate the zucchini using a box grater or food processor.
- Place the zucchini in a towel, squeeze extra moisture, and set aside.
- Dice or chop onion, red, mushroom, spinach, and other veggies.
Step 2: Mix the Ingredients
- Whisk the eggs in a bowl until smooth.
- Add shredded zucchini, cheddar cheese, and veggies.
- Mix in spice, oregano, parsley, and salt/pepper for flavor.
Step 3: Prepare the Muffin Pan
- Grease the muffin tin with cooking spray or use paper liners.
- Pour the egg mixture into muffin cups, filling them about 2/3 full.
Step 4: Bake & Check for Doneness
- Bake for 20-25 minutes or until the muffins are set.
- Let them sit in the pan for a few minutes, then move to a wire rack.
Also check: How to Make Gluten-Free Banana Muffins?
Storage and Meal Prep: How to Keep Them Fresh
Refrigeration (Short-Term Storage)
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Freezing (Long-Term Storage)
- Place the muffins in a freezer bag or airtight container.
- Freeze for up to 3 months.
- To thaw, transfer to the fridge overnight or microwave directly.
Tips to Prevent Sogginess
- Grate, squeeze, and pat dry the zucchini with a paper towel.
- Use a silicone muffin tin for easy removal.
- Allow muffins to cool completely before storing to prevent moisture buildup.
These storage methods keep zucchini egg muffins fresh, easy to reheat, and perfect for meal prep.
Variations and Substitutions
Dairy-Free or Vegan Options
- Use dairy-free cheese or nutritional yeast for a cheese flavor without dairy.
- Replace eggs with a flaxseed or chickpea flour egg substitute.
Different Cheese Choices
- Try cheeses like cheddar, parmesan, feta cheese, or your favorite cheese.
Protein Additions
- Add crumbled bacon, sausage, or vegan proteins for extra flavor.
Vegetarian & Low-Carb Versions
- Stick to veggie fillings like mushroom, spinach, and onion for a vegetarian option.
- Omit high-carb ingredients to keep the muffins low-carb.
These substitutions allow you to customize zucchini egg muffins based on your dietary needs and taste preferences.
Serving Suggestions
- Serve warm as a brunch option with avocado toast.
- Pair with fruit, yogurt, or a smoothie for a balanced meal.
- Enjoy as a quick snack or breakfast on the go.
These savory muffins are versatile, tasty, and easy to include in any meal.
Conclusion
Zucchini egg muffins are easy to make and a great way to use fresh zucchini. They are perfect for meal prep, freezing, and reheating, making them ideal for a quick snack or breakfast on the go. You can customize them with cheeses, veggies, and protein additions to match your taste. Whether you prefer a low-carb, vegetarian, or high-protein option, these savory muffins are tasty and convenient.
Try different combinations to find your favorite version and enjoy a healthy, homemade meal anytime.
Easy Zucchini Egg Muffins
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.
FAQs
How do you prevent zucchini egg muffins from being soggy?
To avoid soggy muffins, grate the zucchini and squeeze out excess moisture using a paper towel. Let the muffins cool completely before storing them to prevent condensation.
Can I freeze zucchini egg muffins?
Yes, you can freeze them for up to 3 months. Place the muffins in a freezer bag or airtight container to keep them fresh.
How do I reheat frozen zucchini egg muffins?
To reheat, microwave for 30-60 seconds or bake at 350°F (175°C) for 5-10 minutes. If frozen, let them thaw in the fridge overnight before reheating.
Can I make zucchini egg muffins without cheese?
You can leave out the cheese or use dairy-free cheese as a vegan option. Add extra seasoning or nutritional yeast for more flavor.
Can I make these in a baking dish instead of a muffin pan?
Yes, you can use a baking dish, but the cooking time may be longer. Bake at 375°F (190°C) and check for doneness after 25-30 minutes.