Zucchini Egg Muffins
Delightful and versatile Zucchini Egg Muffins perfect for breakfast, snacks, or light lunches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 4 large eggs
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 cup flour (optional for thickness)
Instructions
- Preheat the oven to 375°F (190°C).
- Mix all the ingredients in a large bowl until well combined.
- Prepare a muffin tin by greasing or lining with muffin liners.
- Fill the muffin cups about three-quarters full with the mixture.
- Bake for 20-25 minutes until set and golden brown on top.
- Cool slightly before removing from the pan and serve warm.
Notes
Ensure zucchini is well-drained to avoid excess moisture. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Find it online: https://doughgirlbylea.com/zucchini-egg-muffins/