Zucchini Egg Muffins

These Zucchini Egg Muffins are delicious high-protein summer breakfast muffins packed with vegetables. They are the best way to meal days of protein breakfast while using a bunch of summer zucchini.

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How To Make Zucchini Egg Muffins

These zucchini egg muffins are so easy to prepare in under 15 minutes and such a great way to use lots of your garden zucchini.

You will definitely add this egg muffin recipe to your summer breakfast rotation

Ingredients

All you need to make zucchini egg muffins are a few ingredients.

Then, you can always play with spices and add some of your favorite cheese in extra if you like. But basically, to start, you need only:

• Large Eggs
• Large Egg White – You can keep the yolk for another recipe like my keto lemon curd or floating island dessert.
• Dried Oregano
• Garlic Powder
• Salt
• Pepper
• Green Onion or fresh herb you have on hand like basil or parsley.
• Grated Zucchini – Trim the end of the zucchini, then grate and squeeze them in a paper towel to remove the juice. You can save the juice for a zucchini smoothie.
• Red Bell Pepper – Deseeded and finely diced.
• Shredded Parmesan, cheddar cheese, or feta cheese like goat cheese feta.

Preparation

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with silicon egg cups or generously oil the pan with cooking spray.

Wash the zucchinis, dry them with a paper towel, and trim their ends with a sharp knife. Discard the ends. Then, use a hand box grater to finely grate the zucchini keeping their skin on for an extra boost of fiber.

Pack the grated zucchini in a measuring cup to measure the amount of zucchini you need for the recipe.

Next, wrap the grated zucchini tightly in a towel to extract the juice. Discard the zucchini juice and place the grated drained zucchini in a large mixing bowl.

Dice the red bell pepper finely. Set aside.

Making The Egg Mixture

In another bowl, whish eggs, egg white, cheese, diced red bell pepper, garlic powder, salt, pepper, parsley, and dried oregano.

Pour the egg mixture over the vegetables and stir to combine evenly.

Divide the batter into the 12 greased muffin holes. It feels up to 3/4 their level or about. Then, bake in the preheated oven for about 30 minutes or until the egg muffins are set and not jiggly in the middle.

The muffins will puff up nicely while baking and deflate after you remove the pan from the oven, and that’s normal.

Serving

Let the muffins cool down in the pan for a few minutes then use a knife to loosen up the sides and release each egg muffin onto a wire rack.

Serve with some of the below:

• English muffins – try my low-carb English muffin recipe if you like
• Sriracha sauce
• Hot sauce
• Sour cream
• Extra crumbled feta
• Spinach or leafy greens of your choice like kale

Cool completely before refrigerating.

Variations

This recipe is very easy to twist and adapt to any ingredients you have in the fridge. You don’t have to use red bell pepper. For example, you can replace these ingredients with:

• Diced Ham
• Bacon bits or bacon strips.
• Any veggie – finely diced olives, tomatoes, shredded carrots, baby spinach leaves, diced onion or red onion.
• Diced Chorizo
• Finely chopped leftover turkey or shredded rotisserie chicken.

Storage Instructions

Store the zucchini egg muffins in an airtight box in the fridge for up to 4 days.

You can also place them in a freezer bag and store them for up to one month. Thaw them in the fridge the day before eating.

Frequently Asked Questions

Below I am answering all your common questions about this easy recipe.

More Zucchini Recipes

If you like recipes with zucchini, I have many more for you!

Zucchini Sausage Casserole

Zucchini Noodles With Pesto

Roasted Zucchini

Zucchini Slice

Air Fryer Zucchini

Zucchini Lasagna

Zucchini Pancakes

Zucchini Brownies

Crustless Zucchini Pie

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Zucchini Egg Muffins

1.3gNet Carbs

These Zucchini Egg Muffins are delicious high-protein summer breakfast muffins packed with vegetables. They are the best way to meal days of protein breakfast while using a bunch of summer zucchini.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Yield: 12 egg muffins

Serving Size: 1 egg muffin

4.50 from 6 votes

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Ingredients

US Customary – Metric

• ▢ 7 large Eggs
• ▢ 3 large Egg Whites
• ▢ ¼ teaspoon Dried Oregano
• ▢ ¼ teaspoon Salt
• ▢ ¼ teaspoon Garlic Powder
• ▢ 2 cups Grated Zucchini measure before squeezing their juice out
• ▢ ½ cup Red Bell Pepper deseeded, diced
• ▢ ⅓ cup Shredded Parmesan or crumbled feta or cheddar
• ▢ 2 teaspoons Parsley chopped, or finely sliced green Onion

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instructions

• Preheat the oven to 350°F (180°C). Grease generously a 12-hole muffin tin with cooking oil spray.
• Trim the ends of the zucchini and finely grate with a hand grater or food processor grater attachment. Pack the grated zucchini in measuring cups and measure 2 cups.
• Place the grated zucchini in a clean kitchen towel, and squeeze them to remove enough water. Discard the water. Keep the zucchini in the towel aside.
• In another bowl, whisk egg, egg whites, salt, oregano, garlic powder, chopped parsley, red diced bell pepper, and shredded Parmesan.
• Add the grated zucchini and whisk again to incorporate.
• Divide the zucchini mixture into the tins – you should fill about 3/4 of their level.
• Fill each muffin cup up to 3/4 of their level.
• Bake the egg muffin cups in the center rack of your oven for 25-30 minutes or until the eggs are set.
• Run a knife around the sides of each muffin cup to release easily, and slice a teaspoon under the muffins if it sticks to the pan.

Storage

• Cool on a wire rack before storage. Store in the fridge in an airtight container for up to 4 days or freeze for up to one month and thaw in the fridge.

Tools

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Want My Kitchen Equipment?

12-Hole Muffin Pan

Vitamix 12-Cup Food Processor

Mixing Bowls

Measuring Cups Set

Cooling Rack

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NutritionServing Size: 1 egg muffin

Yield: 12 egg muffins

Nutrition

Serving: 1 egg muffinCalories: 63.1 kcal (3%)Carbohydrates: 1.7 g (1%)Fiber: 0.4 g (2%)Net Carbs: 1.3 gProtein: 5.7 g (11%)Fat: 3.7 g (6%)Saturated Fat: 1.4 g (9%)Polyunsaturated Fat: 0.6 gMonounsaturated Fat: 1.2 gTrans Fat: 0.01 gCholesterol: 110.9 mg (37%)Sodium: 154.1 mg (7%)Potassium: 127.2 mg (4%)Sugar: 0.9 g (1%)Vitamin A: 419.4 IU (8%)Vitamin B12: 0.3 µg (5%)Vitamin C: 11.7 mg (14%)Vitamin D: 0.6 µg (4%)Calcium: 46 mg (5%)Iron: 0.7 mg (4%)Magnesium: 10 mg (3%)Zinc: 0.6 mg (4%)