Description
These Zucchini Egg Muffins are a delicious and nutritious breakfast or snack option, combining fresh shredded zucchini with eggs, cheese, and flavorful herbs. Baked to golden perfection, they are easy to prepare and perfect for meal prep or on-the-go eating.
Ingredients
Scale
Main Ingredients
- 2 medium zucchinis, shredded and excess moisture squeezed out
- 8 large eggs
- ¼ cup whole milk or cream (optional)
- ½ cup shredded cheddar cheese (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon fresh chives, chopped (optional)
Instructions
- Prepare the zucchini: Wash and dry zucchinis thoroughly. Using a box grater, shred the zucchinis into fine pieces.
- Remove excess moisture: Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to prevent soggy muffins.
- Preheat the oven: Set your oven to 375°F (190°C) so it’s ready when the mixture is prepared.
- Mix the ingredients: In a large bowl, whisk the eggs until light and frothy. Add the milk or cream if using, shredded zucchini, shredded cheddar cheese, salt, black pepper, garlic powder, and chopped fresh chives. Gently fold all ingredients together being careful not to overmix. Taste and adjust seasoning if needed.
- Prepare the muffin tin: Grease a muffin tin or line it with muffin liners. Pour the mixture evenly into each cup, filling about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For a dairy-free option, omit the milk and cheese or substitute with non-dairy alternatives.
- Squeezing out zucchini moisture is crucial to avoid watery muffins.
- These muffins can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Add herbs like parsley or dill for extra flavor variations.
- Use muffin liners for easier cleanup and removal.
