Egg Zucchini Muffins
These Egg Zucchini Muffins are a great way to kickstart busy mornings. They’re an easy breakfast made with just four simple ingredients, giving everyone in the family a way to fill their bellies fast. If you want to make breakfast muffins for the entire week, this is the recipe for you.
Be sure to try my Keto Zucchini Bread and these Keto Zucchini Muffins for two other simple ways to cook zucchini.
During the summer and fall months, there always seems to be an abundance of zucchini from the garden or farmers market, and everyone is looking for new ways to use it. In my opinion, these savory muffins are a great one. They could technically pass for lunch, dinner, or even a snack, but they’re especially good bright and early in the day paired with a cup of coffee.
The eggs add a nice boost of protein, and the shredded zucchini is an easy way to add more veggies without feeling like it’s forced. They’re also low carb and low calorie, making them a great option when you want a healthy breakfast that’s easy to grab and go.
Why You’ll Love This Recipe
- Just four simple ingredients
- Easy to make ahead
- Great for meal prep
- Low carb, gluten-free, and high in protein
- A great way to use fresh zucchini
- Freezer friendly
Before You Get Started
- Measure the zucchini before removing the excess liquid.
- Drain the zucchini well so the muffins don’t turn out watery.
- Spray the muffin liners with nonstick cooking spray to prevent sticking.
- Any good melting cheese works, so use what you have on hand.
Ingredients
- Eggs – I use large eggs since they’re the main ingredient in this zucchini recipe.
- Cream cheese – Adds texture and creaminess.
- Shredded zucchini – You can shred it by hand or use a food processor to save time. Be sure to remove the excess liquid before adding it to the muffins.
- Cheese – Any type of shredded cheese will work.
See recipe card for quantities.
How to Make Egg Zucchini Muffins
Preheat the oven to 350°F. Add muffin liners to the pan and spray them with nonstick cooking spray.
Step One: Place the shredded zucchini and cheese into the muffin liners. They should be filled about halfway.
Step Two: Add the eggs and cream cheese to a blender and blend until it is smooth.
Step Three: Pour the egg mixture over the top. Fill the liners pretty full.
Step Four: The muffin cups will be filled almost to the top, but do not overfill them.
Step Five: Place the pan in the oven to bake. Bake until they only jiggle slightly, and the edges are golden.
Step Six: Remove, let the zucchini egg muffins cool for a few minutes, and serve.
Top Tip💡
Put the shredded zucchini in a fine mesh strainer and mix in a large pinch of salt. Let it rest for 5 minutes, then press out as much liquid as you can. The two cups of zucchini are measured before removing the liquid.
Substitutions
- Cheese – You can use feta cheese, or any type of shredded cheese like mozzarella, pepperjack, cheddar, or Colby.
Variations
- Bacon – Turn these into bacon egg muffins by stirring in some cooked crumbled bacon with the egg mixture. You could also add turkey sausage.
- Extra egg – Add an extra egg if you’d like a little more egg and protein in each muffin.
- Seasonings – Add onion powder, garlic powder, black pepper, or fresh herbs (chives are my fave) for extra flavor.
- Vegetables – Finely chopped peppers, onions, spinach, or other vegetables are easy additions.
See these Dairy Free Egg Bites for a fun, flavorful option.
Equipment
To make this delicious breakfast recipe, you just need a muffin tin, paper liners, a paper towel, a strainer, and a food processor to shred the zucchini.
Storage
If you have leftovers of this zucchini egg cups recipe, let them cool to room temperature and then store them in an airtight container. Keep them in the fridge until you are ready to reheat and eat. For the best flavor, eat within 1-2 days.
They also freeze well. Store the cooled muffins in a freezer-safe container and thaw as needed for an easy make-ahead breakfast.
Common Questions
The centers should be just set, and the edges should be starting to turn golden brown. A slight jiggle in the center is fine, but they shouldn’t look wet.
Absolutely. Diced peppers, onions, spinach, broccoli, tomatoes, or other garden vegetables are easy additions. During the summer, when you have lots of fresh vegetables around, it’s a great recipe to experiment with.
Yes. You can shred and drain the zucchini ahead of time and keep it refrigerated until you’re ready to make the muffins. You can also bake the muffins completely and refrigerate or freeze them for later.
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Egg Zucchini Muffins
Ingredients
- 6 eggs
- 4 oz cream cheese
- 1.5 cups shredded zucchini packed (salted & drained) ***
- 3/4 cup cheese cheddar, mozzarella, feta, etc.
- 1/2 tsp salt optional ***
- 1/4 tsp black pepper optional
Instructions
- Preheat oven to 350. Line a muffin tin with foil liners and spray with cooking spray.
- Put eggs and cream cheese in a blender and blend until smooth.
- Put the zucchini and cheese into the muffin cups.
- Pour the egg over the fillings.
- Bake for 20 min or until the centers are no longer jiggly and the edges are golden brown.
Notes
Nutrition
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
