Start your day with these flavorful Zucchini Egg Muffins—a wholesome, protein-packed breakfast that’s both low in carbs and rich in nutrients.
Made with fresh herbs, zucchini, and a touch of feta, these muffins deliver plant-based fiber, healthy fats, and satisfying protein in every bite.
They’re quick to prepare, freezer-friendly, and perfect for meal prep, making them a smart, everyday option for busy mornings or on-the-go snacking.
Zucchini Egg Muffins
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.
Chef’s Secrets for Perfect Muffins
The key to successful zucchini egg muffins lies in managing moisture and layering flavors.
Zucchini naturally holds a lot of water, so sautéing it beforehand is essential—it reduces liquid content and intensifies its flavor.
Another important tip is whisking the eggs until slightly frothy, which introduces air for a lighter texture.
Using fresh herbs rather than dried makes a noticeable difference, adding brightness and freshness to balance the richness of the eggs and feta.
Lastly, greasing the pan generously with butter not only prevents sticking but also enhances the savory flavor and encourages golden edges.
Serving Suggestions to Enhance Flavor
These muffins are versatile and can be enjoyed at any time of the day.
For a hearty breakfast, pair them with whole-grain toast, avocado slices, or fresh fruit.
If serving for brunch, add a light side salad with a lemon vinaigrette or roasted potatoes for a balanced plate.
They also work beautifully as a portable snack or part of a lunchbox with some hummus, cut vegetables, or a small portion of quinoa salad.
For a touch of heat, drizzle with hot sauce or sprinkle with red chili flakes just before serving.
Storage Tips for Freshness Retention
Allow the muffins to cool completely before storing to prevent condensation, which can make them soggy.
Once cooled, place them in an airtight container and refrigerate for up to 3–4 days.
For longer storage, transfer them to a freezer-safe bag or container, separating layers with parchment paper to avoid sticking.
They will keep well in the freezer for 2–3 months.
To reheat, warm them in the oven at 350°F (175°C) for about 10–15 minutes, or use a microwave for a quicker option, though the oven preserves the best texture.
Frequently Asked Questions
1. Can I use other vegetables instead of zucchini?
Yes, absolutely! Spinach, bell peppers, or mushrooms work beautifully. Just make sure to sauté vegetables with high water content before adding them to the muffins to prevent sogginess.
2. Can I make these muffins dairy-free?
Yes. Simply omit the feta or replace it with a dairy-free cheese alternative. You can also skip the cheese entirely—the herbs and vegetables provide plenty of flavor.
3. How do I keep the muffins from sticking?
Greasing the muffin pan thoroughly is essential. Butter works best, but you can also use oil spray or silicone muffin liners for guaranteed non-stick results.
4. Are these muffins good for freezing?
Definitely! These muffins freeze very well. Store them in a freezer-safe container or bag, separated by parchment paper, for up to three months. Reheat directly from frozen in the oven until warmed through.
5. Can I add extra protein to the recipe?
Yes. Cooked turkey bacon, chicken sausage, or smoked salmon can be added for extra protein. Just chop into small pieces and layer them with the zucchini before pouring in the egg mixture.
