Cheesy Zucchini Egg Muffins

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Servings: 6

Ingredients

• 8 large eggs
• 1 medium zucchini, grated
• 1 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• ¼ cup finely chopped green onions
• 2 tablespoons chopped parsley
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 1 tablespoon olive oil or cooking spray

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. Grate the zucchini, then squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. This helps prevent watery egg muffins.
3. In a large bowl, whisk the eggs until smooth.
4. Add the grated zucchini, cheddar cheese, Parmesan, green onions, parsley, garlic powder, salt, black pepper, and paprika.
5. Stir until everything is evenly combined.
6. Divide the mixture evenly between the prepared muffin cups, filling each about three-quarters full.
7. Bake for 20–25 minutes, or until the centers are set and the tops are lightly golden.
8. Let the muffins cool in the pan for about 5 minutes.
9. Run a small knife around the edges if needed, then carefully remove them.
10. Serve warm.

Tips

Squeeze the zucchini very well before mixing it with the eggs. Too much moisture can make the muffins soft and watery.

For extra protein, add a little cottage cheese or chopped cooked chicken.

You can also add diced bell peppers, spinach, mushrooms, or turkey sausage.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave for about 20–30 seconds per muffin.

They can also be frozen for up to 2 months.

Approximate Nutrition

Per muffin, depending on size:

• Calories: 120–150
• Protein: 9–11 g
• Carbohydrates: 2–3 g
• Fat: 8–10 g

Serving Ideas

Serve with avocado, fresh fruit, Greek yogurt, or a simple side salad.

These are especially good for meal prep, breakfast, brunch, or a quick high-protein snack.