Zesty Zucchini Cheese Egg Muffins A Savory Slice of Sunshine
Zesty Zucchini Cheese Egg Muffins A Savory Slice
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Craving a Quick Breakfast?
Ever find yourself rushing in the morning, skipping breakfast? I know, me too! But what if I told you I had a super easy solution? These zucchini egg muffins are a total game-changer.
They're packed with flavour and perfect for busy mornings. Plus, they are proper delicious.
What's the Deal with These Muffins?
Think of these as little savory clouds of goodness. This isn't just any easy muffin tin recipes ; it's a journey into zucchini cheese frittata heaven! Inspired by the classic Italian frittata, these little bites are a tasty way to use up that summer zucchini glut.
These are simple to make, taking only 45- 50 minutes to make 12 muffins.
Why You'll Love These Little Guys
These vegetable egg muffins are a brilliant way to sneak some extra veggies into your day. They're also great for egg muffin meal prep , meaning you can have a grab and go breakfast sorted for the whole week.
Did you know that eggs are an excellent source of protein? So, you're basically starting your day with a superhero boost!
Honestly, what sets these savory zucchini muffins apart is how adaptable they are. Think of them as a blank canvas for your fridge leftovers.
Chuck in some different cheeses, peppers, or even cooked ham. The possibilities are endless! These are also a great way of using up the dreaded zucchini glut you can sometimes have in summer months.
This really is the best healthy breakfast muffins you will ever eat. Time to gather the ingredients, Let's get started!
Ingredients & Equipment: Let's Get Started!
Ready to whip up some Zesty Zucchini & Cheese Egg Muffins? These are perfect for a healthy breakfast muffins , a grab and go breakfast , or even a quick lunch.
Honestly, these zucchini egg muffins are so versatile, I've even packed them for picnics.
Main Ingredients: The Heart of the Zucchini Cheese Frittata
- Zucchini : 2 medium, shredded (about 400g / 14 oz ). Look for firm zucchini with smooth, dark green skin. Avoid any with soft spots.
- Onion : 1/2 medium, finely chopped (around 75g / 2.6 oz ).
- Garlic : 1 clove, minced (approx. 3g / 0.1 oz ).
- Eggs : 8 large, the better the quality, the better the flavor.
- Milk : 1/4 cup ( 60ml / 2 fl oz ). Whole or 2% milk works best.
- Cheese : 1 cup shredded (approx. 100g / 3.5 oz ). Cheddar, mozzarella, or a blend is lovely.
- Parmesan : 1/4 cup grated (approx. 25g / 0.9 oz ).
- Olive Oil : 1 tablespoon .
- Salt : 1/4 teaspoon (or to taste).
- Black Pepper : 1/4 teaspoon (or to taste).
- Dried Oregano : 1/4 teaspoon .
- Red Pepper Flakes : A pinch (optional, for a little kick).
Don't be scared about the zucchinis. One time I didn't strain out the extra water and what a wet catastrophe.
Seasoning Notes: It's All About the Flavor!
Oregano and pepper are a classic combo. You could also swap the oregano for Italian seasoning. For a little extra flavor, add a pinch of nutmeg.
Equipment Needed: Keep it Simple
- Muffin tin (12-cup): For the muffins.
- Large bowl: To mix everything together.
- Small skillet: To saute the onion and garlic.
- Cheese grater: To shred the zucchini.
- Whisk: to mix the eggs.
- Measuring cups and spoons: For accuracy.
- Rubber spatula or wooden spoon: To combine everything.
If you don't have a fancy whisk, a fork will do just fine. And if you need to improvise with the cheese, go for it.
Making these vegetable egg muffins should be fun and easy. If you are looking for something that you can egg muffin meal prep , these are a fantastic option!.
This is almost like a zucchini slice recipe , but easier to eat on the go. It makes use of easy muffin tin recipes .
Zesty Zucchini & Cheese Egg Muffins: A Savory Slice of Sunshine
Oh my gosh, these zucchini egg muffins are a game-changer. Honestly, if you're looking for a quick, grab and go breakfast , or even a sneaky way to get more veggies in, this is it.
It's like a zucchini cheese frittata but in cute muffin form. Think healthy breakfast muffins that are also crazy delicious.
Prep Like a Pro: Essential Mise en Place
First things first, let's get organized. Shred 2 medium zucchinis. Seriously, squeeze out the extra water. Nobody wants soggy savory zucchini muffins .
Chop 1/2 medium onion and mince 1 clove of garlic. Get your cheese ready – 1 cup shredded cheddar, mozzarella, or whatever you fancy.
And, gather your spices! 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp dried oregano, and a pinch of red pepper flakes (optional).
Step-by-Step to Muffin Perfection
Here's how to whip up these bad boys:
- Sauté the chopped onion and garlic in 1 tbsp olive oil until soft.
- Whisk 8 large eggs and 1/4 cup milk in a bowl. Add salt, pepper, oregano, and red pepper flakes.
- Stir in the sautéed onion/garlic, zucchini, and 1 cup of cheese (cheddar/mozzarella mix) and 1/4 cup Parmesan.
- Grease a 12-cup muffin tin. Pour the egg mixture into each cup.
- Bake at 375° F ( 190° C) for 25- 30 minutes , or until golden and a toothpick comes out clean.
Pro Tips: Zucchini Muffin Mastery
Want to take these to the next level? Squeeze, squeeze, squeeze that zucchini. For a low carb zucchini muffins version, consider adding almond flour.
Also, this is great for egg muffin meal prep . They keep well in the fridge for about 4 days. Perfect as a breakfast egg cups .
You know?
These vegetable egg muffins make a great alternative to zucchini slice recipe , and it's one of the easy muffin tin recipes that your kids will actually eat.
Honestly, you'll be surprised how quickly they disappear!
Recipe Notes on Zesty Zucchini & Cheese Egg Muffins
Alright, so you're gonna make these Zucchini & Cheese Egg Muffins. Let's get into a few extra bits to make them perfect , you know?
Serving 'Em Up Right
These ain't just your average healthy breakfast muffins , oh no. Think of 'em as individual zucchini cheese frittata slices, ready to impress.
I reckon they look dead fancy plated up with a bit of rocket salad. For a full-on brunch, whack a sausage on the side.
Or maybe a rasher of crispy bacon. Oh my gosh, that sounds amazing. A dollop of Greek yogurt brings a creamy tang! As for drinks? A cuppa (obviously!), or some fresh orange juice.
A Mimosa if you're feeling fancy!
Storage Secrets
Storing these bad boys is easy peasy. Once they've cooled, pop 'em in an airtight container. They'll happily sit in the fridge for about 3 days.
Fancy making a load for the week? These egg muffin meal prep wonders can be frozen. Just wrap them individually in cling film, then bung 'em in a freezer bag.
They'll last for up to 2 months. When you're ready to eat, defrost them overnight in the fridge. Or microwave for 1 minute.
Reheating is best done in a low oven (around 150 degrees Ceus ) until warmed through or pop them in the microwave for a minute or so.
Honestly, grab and go breakfast has never been so easy.
Mix It Up!
Fancy a change? Easy. For low carb zucchini muffins , ditch the milk altogether or use unsweetened almond milk. If you're veggie, load them up with more veggies.
Roasted red peppers, spinach, or even a bit of sweetcorn would be lush. Seasonal swaps? In the autumn, try adding some butternut squash instead of zucchini.
It'll give them a lovely, nutty flavour.
Nutrition Nuggets
Each of these vegetable egg muffins packs a punch! We're talking roughly 120 calories, 8 grams of protein, and only 3 grams of carbs.
Think of them as a tasty way to sneak in some extra protein and veggies. Bonus points for the fiber from the zucchini, which will keep you feeling full and satisfied.
Also, easy muffin tin recipes are always a win!
Honestly, these zucchini egg muffins are ruddy brilliant. They're easy, healthy, and dead versatile. So, get cracking and enjoy every mouthful.
I am sure your breakfast egg cups are going to be a real showstopper.
Frequently Asked Questions
Why are my zucchini egg muffins soggy? I thought I was going for a Mary Berry bake!
Sogginess is the nemesis of a good zucchini egg muffin! The main culprit is excess moisture in the zucchini. Make sure to shred the zucchini and then squeeze out as much liquid as possible using paper towels before adding it to the egg mixture. This will help ensure a perfectly set and delightfully textured muffin.
Can I freeze these zucchini egg muffins for meal prepping?
Absolutely! Zucchini egg muffins are perfect for batch cooking and freezing, which makes them great for meal prep. Let the muffins cool completely, then wrap them individually in plastic wrap or place them in a freezer-safe bag. They can be stored in the freezer for up to 2-3 months. To reheat, thaw them overnight in the fridge or microwave them gently until warmed through.
What other vegetables can I add to my zucchini egg muffins to jazz them up a bit?
The beauty of these muffins is that they are totally customizable. Think of it like a "bits and bobs" bake! Feel free to add other vegetables like chopped bell peppers, mushrooms, spinach, or cherry tomatoes. Just make sure to chop them finely and sauté them beforehand if they are prone to releasing a lot of moisture, similar to the zucchini.
I'm watching my calories – what are the nutritional benefits of zucchini egg muffins?
Zucchini egg muffins can be a healthy and satisfying option. They're packed with protein from the eggs and cheese, and zucchini provides fiber and vitamins. Plus, you can adjust the recipe to make them even healthier by using low-fat cheese or adding extra vegetables. Each muffin is only around 120 calories.
How do I prevent my zucchini egg muffins from sticking to the muffin tin? It's a right pain!
Sticky muffins are a real kitchen downer, aren't they? The key is to properly grease your muffin tin. You can use cooking spray or grease each cup generously with butter or oil. Alternatively, you can use paper muffin liners. Let the muffins cool slightly in the tin before attempting to remove them, which also helps prevent sticking.
Can I make zucchini egg muffins without cheese if I'm dairy-free or just trying to cut back?
Yes, absolutely! Simply omit the cheese from the recipe. For a dairy-free version, you can use dairy-free cheese shreds or leave it out altogether. To compensate for the flavor and moisture, you might consider adding a bit more seasoning or a spoonful of dairy-free milk alternative.
