Zucchini Egg Muffins
These Zucchini Egg Muffins are light, savory, and packed with protein and fresh veggies. Perfect for meal prep, they’re quick to bake, freezer-friendly, and make a healthy breakfast or snack option for busy mornings.
Equipment
- 1 non-stick 12-cup muffin pan
- 1 skillet (medium-sized)
- 1 whisk
- 1 mixing bowl
- 1 knife
- 1 cutting board
- 1 Measuring Spoons Set
- 1 Measuring Cups Set
Ingredients
- 1 tbsp avocado oil
- 1 medium zucchini diced into small cubes (about 2 cups)
- 8 large eggs
- 2 tbsp fresh dill chopped
- 2 tbsp fresh chives chopped
- 2 tbsp fresh parsley chopped
- ½ tsp sea salt
- ½ tsp black pepper freshly ground
- 3 –4 cloves garlic minced
- 1 knob butter for greasing the muffin pan
- ½ cup 100 g feta cheese, crumbled
- 3 –4 spring onions finely chopped (white and green parts)
Instructions
- Preheat and Prepare the Pan: Set your oven to 350°F (175°C) so it has enough time to heat properly before the muffins go in. Meanwhile, take out a 12-cup non-stick muffin pan and grease each cup generously with a small knob of butter. Be sure to coat the bottoms and sides thoroughly—this not only prevents sticking but also helps the muffins develop a crisp, golden edge. Butter works better than spray or oil, which tend to pool at the bottom of the pan.
- Dice and Cook the Zucchini: Place a medium skillet on the stove over medium-high heat and add the avocado oil. Once the oil shimmers, add the diced zucchini that has been cut into small, even cubes. Cook for about 10 minutes, stirring frequently, until the zucchini turns golden and tender but not mushy. Cooking helps remove excess water from the vegetable, which keeps the muffins from turning soggy during baking. Stir continuously to ensure even cooking and prevent burning.
- Whisk the Egg Mixture: While the zucchini is cooking, crack 8 large eggs into a large mixing bowl. Whisk them until the yolks and whites are well combined and slightly frothy. Stir in the fresh dill, chives, parsley, minced garlic, sea salt, and freshly ground black pepper. Whisk again until the herbs are evenly distributed throughout the eggs. This step creates a smooth, flavorful mixture that will bake into fluffy, fragrant muffins.
- Assemble the Muffin Bases: Once the zucchini is ready, divide it evenly into the prepared muffin cups. Spoon a portion into each cup to create a base layer. Next, sprinkle crumbled feta cheese over the zucchini, followed by finely chopped spring onions. These layers provide flavor, texture, and balance—soft zucchini, tangy feta, and the fresh bite of green onions.
- Pour in the Egg Mixture: Slowly pour the whisked egg mixture into each muffin cup, filling them almost to the top. Be careful not to overfill, as the eggs will expand slightly as they bake. Pouring steadily helps keep the vegetable and cheese layers in place so each muffin has even distribution of ingredients.
- Bake the Muffins: Transfer the pan to the preheated oven and bake for 22–25 minutes. Watch for the tops to puff up and turn lightly golden. The muffins should feel set in the center and pull away slightly from the edges of the pan. To test doneness, insert a toothpick or small knife into the middle of a muffin—it should come out mostly clean without runny egg.
- Cool and Remove the Muffins: Take the pan out of the oven and allow the muffins to cool for about 5 minutes before removing them. This short cooling period makes them easier to handle and helps them firm up. If any muffins stick, carefully run a butter knife around the edges to loosen them. Gently lift out each muffin and place them on a cooling rack or serve immediately while warm.
- Serve and Enjoy: These zucchini egg muffins are delicious eaten hot out of the oven, but they’re just as good reheated later. Pair them with fruit, toast, or a light salad for a balanced meal, or pack them as a quick, protein-rich snack for busy days.
Notes
- Butter for greasing: Using butter to coat the muffin pan helps the muffins release more easily and creates a golden, slightly crispy edge. Oil or spray will work but tends to pool at the bottom.
- Zucchini prep: Cooking zucchini before adding it to the muffins prevents excess water from seeping into the eggs and keeps the muffins from becoming soggy.
- Egg mixture tip: Whisk the eggs thoroughly until lightly frothy—this helps create fluffier muffins with a tender bite.
- Balanced filling: Be sure to divide zucchini, feta, and onions evenly among the cups for consistent flavor in every muffin.
- Meal prep friendly: These muffins keep well in the fridge or freezer, making them a reliable option for busy mornings or quick snacks.
