Cheesy Zucchini Egg Muffins
🛒 Ingredients
- 2 small zucchinis, grated
- 4 eggs
- 1 cup shredded mozzarella cheese
- 2 green onions, chopped
- Salt & black pepper
- 1 tbsp olive oil or butter
👩🍳 Detailed Step-by-Step Recipe
🔪 1. Prepare the Zucchini
➡️ Wash the zucchinis well.
➡️ Grate them using a box grater.
➡️ Place the grated zucchini in a clean towel or paper towel.
➡️ Squeeze out as much water as possible.
💡 This step is important so the muffins stay firm and not watery.
🥚 2. Make the Egg Mixture
➡️ Crack the eggs into a large bowl.
➡️ Add salt and black pepper.
➡️ Whisk until smooth.
➡️ Add:
- Grated zucchini
- Mozzarella cheese
- Chopped green onions
➡️ Mix everything together well.
🧁 3. Prepare the Muffin Tray
➡️ Preheat oven to 375°F (190°C).
➡️ Grease a muffin tray lightly with olive oil or butter.
➡️ Spoon the mixture evenly into each muffin cup.
💡 Fill each cup almost to the top.
🔥 4. Bake
➡️ Bake for 20–25 minutes until:
✅ Golden on top
✅ Firm in the center
✅ Cheese becomes bubbly and slightly crispy
➡️ Let them cool for 5 minutes before removing from the tray.
🍽️ 5. Serve
➡️ Serve warm for breakfast, snacks, or meal prep.
💡 Tips
✅ Add cooked chicken or turkey for extra protein.
✅ Use cheddar cheese for a stronger flavor.
✅ Store leftovers in the fridge and reheat easily.
❓Q&A
Q: Can I freeze these muffins?
➡️ Yes! Freeze in an airtight container for up to 2 months.
Q: Why squeeze the zucchini?
➡️ Removing water helps the muffins bake properly and stay fluffy.
Q: Can I make them without cheese?
➡️ Yes, but the texture will be less creamy.