6 large eggs

1 medium zucchini, shredded

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1/4 cup milk

1/2 small onion, finely diced

1 clove garlic, minced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano or Italian seasoning

1/4 teaspoon paprika (optional)

1 tablespoon chopped parsley or green onions

Cooked turkey bacon or chicken sausage

Spinach

Bell peppers

Mushrooms

Chili flakes

Feta or mozzarella cheese

Equipment Needed

Muffin tin

Mixing bowls

Grater

Whisk

Measuring cups/spoons

Step-by-Step Instructions

Step 1: Prepare the Zucchini

Wash and shred the zucchini using a grater. Place it in a clean kitchen towel and squeeze out as much moisture as possible. This prevents soggy muffins.

Step 2: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use silicone liners.

Step 3: Cook Aromatics

Heat olive oil in a small pan over medium heat. Sauté onion for 2–3 minutes until soft. Add garlic and cook for another 30 seconds.

Step 4: Mix the Egg Batter

In a large bowl, whisk together:

Eggs

Milk

Salt

Pepper

Oregano

Paprika

Stir in:

Zucchini

Cheddar cheese

Parmesan

Onion mixture

Parsley

Step 5: Fill Muffin Cups

Pour the mixture evenly into the muffin cups, filling each about 3/4 full.

Step 6: Bake

Bake for 20–25 minutes or until the tops are golden and the centers are set.

Step 7: Cool and Serve

Let the muffins cool for 5 minutes before removing from the pan. Serve warm.