Looking for a delicious and nutritious breakfast or snack that you can whip up in no time? These Zucchini Egg Muffins with Red Onion and Feta Cheese are your perfect solution! With just four simple ingredients, this easy recipe combines the freshness of zucchini with the tang of feta cheese, creating a savory treat that’s both satisfying and healthy. Ideal for busy mornings or meal prepping, these muffins are low in calories and high in flavor.
Ingredients:
2 medium zucchini, shredded (about 2 cups)
1/4 cup red onion, diced
1/2 cup feta cheese, crumbled
4 large eggs
Directions:
Preheat Your Oven: Set your oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
Prepare the Zucchini: Grate the zucchini and use a clean kitchen towel or paper towels to squeeze out excess moisture. This step is crucial to avoid soggy muffins.
Mix the Ingredients: In a large bowl, combine the shredded zucchini, diced red onion, and crumbled feta cheese. In a separate bowl, beat the eggs until well mixed. Add the eggs to the zucchini mixture and stir until everything is evenly combined.
Fill the Muffin Tin: Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
Serve: Let the muffins cool in the tin for a few minutes before removing. Enjoy warm or at room temperature.
Serving Tips:
Warm or Room Temperature: Zucchini egg muffins are delicious either warm or at room temperature. You can serve them fresh out of the oven or let them cool slightly before serving.
Accompaniments: Pair these muffins with a fresh salad, fruit, or a side of Greek yogurt for a well-rounded meal. They also make a great addition to a brunch spread or a light lunch.
Garnishes: Add a sprinkle of fresh herbs like parsley or chives on top for a touch of color and extra flavor. A dollop of salsa or a bit of hot sauce can also elevate the taste.
Breakfast or Snack: These muffins are versatile enough for any time of day. Enjoy them for breakfast, as a mid-day snack, or even as a light dinner option.
Storage Tips:
Refrigeration: Store leftover zucchini egg muffins in an airtight container in the refrigerator. They will keep for up to 4-5 days.
Freezing: For longer storage, these muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating: To reheat, simply microwave the muffins for about 30-45 seconds or until warmed through. If reheating from frozen, allow them to thaw in the refrigerator overnight before microwaving. Alternatively, you can reheat them in the oven at 350°F (175°C) for 10-15 minutes.
Make-Ahead: These muffins are ideal for meal prep. Prepare a batch at the beginning of the week and enjoy a quick, nutritious option whenever you need it.
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FAQs:
Can I use other types of cheese in this recipe?
Yes, you can substitute feta cheese with other types of cheese if you prefer. Options like shredded cheddar, mozzarella, or goat cheese can work well. Just keep in mind that different cheeses may slightly alter the flavor and texture of the muffins.
How do I make these muffins dairy-free?
To make dairy-free zucchini egg muffins, you can omit the feta cheese or use a dairy-free cheese alternative. You can also add extra seasoning or herbs to enhance the flavor. For a richer texture, consider adding a tablespoon of nutritional yeast.
Can I use a different vegetable instead of zucchini?
Absolutely! You can substitute zucchini with other vegetables like shredded carrots, finely chopped spinach, or bell peppers. Be sure to adjust the cooking time as needed based on the moisture content and density of the vegetables.
How can I make these muffins lower in sodium?
To lower the sodium content, you can use a reduced-sodium feta cheese or skip the cheese altogether. Additionally, be mindful of the amount of salt added to the recipe, and consider using herbs and spices to enhance the flavor without extra sodium.
Conclusion:
Get your day off to a great start with these Zucchini Egg Muffins! They’re a convenient, nutritious option that fits perfectly into a balanced diet. Enjoy the delicious combination of flavors and the ease of preparation with this must-try recipe.
📖 Recipe:
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Zucchini Egg Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Discover the ultimate quick and healthy breakfast with these Zucchini Egg Muffins! Made with just 4 simple ingredients—shredded zucchini, red onion, feta cheese, and eggs—these savory muffins are perfect for busy mornings or meal prep. Packed with flavor and nutrients, these muffins are low in calories and high in taste. Ideal for anyone looking for a nutritious, easy-to-make snack or breakfast option.
Ingredients
2 medium zucchini, shredded (about 2 cups)
1/4 cup red onion, diced
1/2 cup feta cheese, crumbled
4 large eggs
Instructions
- Preheat Your Oven: Preheat to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Prepare the Zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
- Mix the Ingredients: In a large bowl, combine the shredded zucchini, diced red onion, and crumbled feta cheese. In a separate bowl, beat the eggs until well combined. Pour the eggs into the zucchini mixture and stir until everything is evenly combined.
- Fill the Muffin Tin: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Serve: Allow the muffins to cool for a few minutes in the tin before removing. Serve warm or at room temperature.
Notes
For a dairy-free version, omit the feta cheese or use a dairy-free cheese alternative.
Feel free to substitute zucchini with other vegetables like shredded carrots or bell peppers.
To make these muffins lower in sodium, use reduced-sodium feta or omit the cheese altogether.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 80 kcal per muffin
