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