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Savory Zucchini Cheddar Breakfast Egg Muffins

savory zucchini cheddar breakfast egg muffins - featured image
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These savory breakfast egg muffins combine grated zucchini and sharp cheddar cheese for a quick, healthy, and delicious start to your day. Perfect for meal prep and busy mornings, they offer a moist yet fluffy texture with a flavorful cheesy bite.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 medium zucchini (about 1½ cups grated), squeezed dry
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ tsp baking powder
  • 2 tbsp fresh parsley or chives, chopped (optional)
  • Olive oil or nonstick spray for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with olive oil or nonstick spray.
  2. Wash and finely grate one medium zucchini (about 1½ cups). Wrap it in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible.
  3. In a large mixing bowl, crack 6 large eggs and whisk until yolks and whites are fully combined and slightly frothy, about 1-2 minutes.
  4. Stir in 1 tsp onion powder, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp freshly ground black pepper into the eggs.
  5. Fold in the squeezed zucchini and 1 cup shredded sharp cheddar cheese. Add chopped fresh parsley or chives if using.
  6. Sprinkle ½ tsp baking powder over the mixture and gently fold it in.
  7. Evenly distribute the egg mixture into the greased muffin tin, filling each cup about ¾ full.
  8. Bake for 20-25 minutes, starting to check at 20 minutes. Muffins should be set in the center and lightly golden on top. A toothpick inserted should come out clean.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Notes

Squeeze zucchini dry to avoid soggy muffins. Avoid overmixing the batter to keep muffins tender. If muffins are wet in the center after baking, bake a few more minutes. Muffins freeze well for up to 3 months. For dairy-free, use vegan cheese and flax or chia egg substitute.

Nutrition

Keywords: zucchini muffins, breakfast egg muffins, savory muffins, healthy breakfast, meal prep, cheddar cheese muffins, low carb breakfast

Find it online: https://evabake.com/savory-zucchini-cheddar-breakfast-egg-muffins-easy-healthy-recipe/