Cheesy Zucchini Egg Muffins Recipe – Start your day off right with these delicious Cheesy Zucchini Egg Muffins! Packed with veggies and flavor, these baked egg muffins make a perfect on-the-go breakfast, lunch, or brunch option. With a crispy potato and zucchini base and a rich cheesy center, these egg bites are a total family favorite. Plus, they are easy to make and can be enjoyed hot or cold. Give these savory egg muffins a try and add a savory twist to your breakfast routine!
Check our egg muffins guide for more tips and inspirations!
Ingredients list for the Cheesy Zucchini Egg Muffins Recipe
- 3 large eggs
- 2 zucchinis
- 2 medium potatoes
- 1 red bell pepper, diced
- 1 cup grated parmesan, or any cheese you like
- 1 teaspoon fresh cracked pepper, to taste
- 2 scallions, chopped
- 2 tablespoons fresh dill greens.
Zucchini egg muffin recipe
With a delicious combination of veggies, cheese, and eggs, these Cheesy Zucchini Egg Muffins are a nutritious and satisfying meal you can enjoy anytime. They are also customizable, so feel free to experiment with different cheeses and add your favorite veggies. Not only are they perfect for a quick breakfast, but they also make a great appetizer, snack, or side dish.
Directions
1. To make the cheesy bacon egg muffins: Preheat your oven to 350°F (180°C). Grease a 6-count muffin pan with oil or non-stick cooking spray. Set aside.
2. Grate zucchini and potatoes and sprinkle with salt to drain water. Let sit for 10 minutes, and press out the excess water. We found that using a cheesecloth is super efficient! Transfer the grated zucchini and potatoes to a large bowl.
3. Crack the eggs over the grated veggies; add bell pepper, scallion, dill, parmesan, and pepper, and whisk together.
4. Divide the mixture evenly into muffin cups filling each about 2/3 full. Top with more parmesan if you like. Bake the cheesy zucchini egg muffins in the oven for 25 minutes or until set. Allow to cool a bit and serve your cheesy zucchini egg muffins immediately, or enjoy cold, or at room temp. ❤️
Popular combinations from real meal plans. Simple, fast and family-friendly meals you'll make again and again.What readers planned alongside this recipe
Quick dinners for busy nights
How to make the egg muffins low-carb or keto?
You can make the zucchini egg muffins keto or low-carb by omitting the potatoes and adding 1 or 2 eggs. You can also use cauliflower rice instead of potato. Make sure to drain thoroughly because cauliflower has a lot of water.
Are these egg muffins gluten-free?
Yes, totally!
How long do these muffins keep for?
These egg muffins can be kept in the fridge for up to 3 days. Reheat in the microwave or let them at room temperature.
Can I freeze these zucchini egg muffins for later?
Yes, these zucchini egg muffins can be made ahead of time and frozen for serving later. Once completely cooled, place them in an airtight container or freezer-safe bag and store them in the freezer for up to 2 months. To defrost, leave them in the fridge overnight or reheat in the microwave or oven.
More egg muffin recipes you might like
- Cheesy Bacon Egg Muffins
- Easy Sausage Egg Muffins
- Ham and Spinach Egg Muffins
- Egg Muffin Breakfast – Keto Low-Carb Cups
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