Description
Delicious and healthy Zucchini Egg Muffins are perfect for a quick breakfast or snack. These low-carb muffins combine shredded zucchini, eggs, cheese, and seasonings, baked to golden perfection. They are easy to prepare, packed with protein and veggies, and customizable with optional ingredients like garlic powder and fresh chives.
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 the zucchinis thoroughly. Using a box grater, grate them finely to create shredded zucchini for the muffins.
- Remove moisture from zucchini: Place the shredded zucchini into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy muffins.
- Preheat oven: Set your oven to 375°F (190°C) so it reaches the perfect baking temperature while you mix the ingredients.
- Mix ingredients: In a large bowl, whisk the eggs until light and frothy. Add the milk or cream if using, then fold in the shredded zucchini, shredded cheddar cheese, salt, black pepper, garlic powder, and chopped fresh chives. Gently combine the mixture without overmixing to keep muffins tender. Taste and adjust seasoning as needed.
- Prepare muffin tin: Grease a muffin tin well or line with muffin liners to prevent sticking. Spoon the mixture into each cup, filling about three-quarters of the way full.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins turn golden on top and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes removal easier.
Notes
- Be sure to squeeze out as much moisture as possible from the zucchini to avoid watery muffins.
- Feel free to customize the muffins by adding your favorite herbs or spices.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for a quick breakfast or snack.
- Using whole milk or cream adds richness but can be omitted for a lighter version.
