Cheesy Zucchini Egg Muffins

These Cheesy Zucchini Egg Muffins are an easy, protein-packed breakfast made with fresh zucchini, fluffy eggs, and plenty of melted cheese. They are perfect for busy mornings, meal prep, brunch, or a quick savory snack. Lightly seasoned with garlic, herbs, and black pepper, each muffin is golden on top, tender in the center, and full of delicious cheesy flavor.

Ingredients

• 6 large eggs
• 1 medium zucchini, grated
• 1 cup shredded cheddar or mozzarella cheese
• ¼ cup finely chopped onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons milk
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese

Instructions

1. Prepare the zucchini:
Preheat your oven to 375°F (190°C). Grate the zucchini and place it in a clean kitchen towel. Squeeze firmly to remove as much excess moisture as possible. This step keeps the egg muffins from becoming watery.

2. Make the egg mixture:
In a large bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and black pepper until smooth and well combined.

3. Add the vegetables and cheese:
Stir in the squeezed zucchini, chopped onion, parsley, shredded cheese, and Parmesan. Mix gently until everything is evenly distributed.

4. Fill the muffin tin:
Lightly grease a 12-cup muffin tin with olive oil or nonstick cooking spray. Divide the mixture evenly among the cups, filling each about ¾ full.

5. Bake:
Bake for 18–22 minutes, or until the muffins are puffed, golden around the edges, and completely set in the center.

6. Cool and serve:
Let the muffins cool for 5 minutes before carefully removing them from the tin. Serve warm with a fresh salad, tomatoes, avocado, or your favorite breakfast sauce.

Servings

12 egg muffins

Nutritional Info

Approximate per muffin: 90 calories, 7g protein, 6g fat, 2g carbohydrates, depending on the cheese used.