High Protein ReciperecRecipe

Cheesy Zucchini Egg Muffins

Updated on 3 min read

Light, fluffy, savory, and irresistibly cheesy — these zucchini egg muffins are the perfect make-ahead breakfast, snack, or low-carb meal prep option. Packed with tender shredded zucchini, fresh herbs, and melted cheese, each muffin delivers a comforting bite without the heaviness of traditional baked goods. Ideal for busy mornings, lunchboxes, or guilt-free snacking.

Servings and Timing

Yield: 10–12 muffins
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: ~30 minutes

Nutritional Info (Per Muffin — Approx.)

  • Calories: 95
  • Protein: 7 g
  • Carbs: 3 g
  • Fat: 6 g
    (Values vary by cheese and add-ins.)

Ingredients

Base Mixture

  • 2 medium zucchinis, shredded
  • ½ teaspoon salt (for drawing out moisture)
  • 6 large eggs
  • ½ cup shredded mozzarella
  • ½ cup shredded cheddar (or any melty cheese)
  • ¼ cup chopped green onions
  • ¼ cup chopped parsley or cilantro
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Optional Add-Ins

  • Cooked bacon bits
  • Diced bell peppers
  • Crumbled feta
  • Cooked sausage
  • Spinach, finely chopped
  • Jalapeños for heat

For the Muffin Pan

  • Nonstick spray or butter

Instructions

1. Prepare the Zucchini

Shred the zucchini using a grater.
Place it in a bowl with ½ teaspoon salt and let sit for 10 minutes.
Squeeze out as much water as possible using:

  • clean hands
  • a clean towel
  • or a cheesecloth

Dry zucchini = fluffier muffins.

2. Mix the Egg Batter

In a large bowl, whisk together:

  • eggs
  • black pepper
  • garlic powder
  • onion powder

Stir in:

  • squeezed, dry zucchini
  • shredded cheeses
  • chopped green onions
  • fresh herbs

Mix until fully combined.

3. Prepare the Muffin Tin

Preheat oven to 375°F (190°C).
Grease a muffin pan generously — these muffins like to stick.

4. Fill and Bake

Scoop the mixture into each muffin cup, filling 3/4 full.
Bake for 18–22 minutes, or until:

  • tops are golden
  • edges are slightly crisp
  • centers are set

Let cool 5 minutes before removing.

Tips for Best Results

  • Squeeze zucchini very well — excess water makes muffins soggy.
  • Use parchment muffin liners if your pan sticks easily.
  • Add more cheese on top for a golden crust.
  • Let them cool before storing to avoid condensation.

Storage Instructions

Refrigerator:
Store in an airtight container for 4–5 days.

Freezer:
Freeze up to 2 months. Reheat in microwave or air fryer.

Serving Suggestions

These muffins pair perfectly with:

  • Greek yogurt
  • avocado slices
  • salsa
  • hot sauce
  • a fresh green salad

Great for:

  • breakfast meal prep
  • lunchboxes
  • low-carb dinners
  • high-protein snacks

Variations

Mediterranean: add feta, olives, and parsley
Spicy: add diced jalapeños, chili flakes
Kid-Friendly: use mild cheddar and add tiny pasta shapes
Protein Boost: add diced chicken or turkey

Frequently Asked Questions

Q: My muffins came out watery. What went wrong?
A: Zucchini wasn’t squeezed dry enough. Always remove excess moisture.

Q: Can I make them dairy-free?
Yes — use dairy-free cheese or skip the cheese entirely.

Q: Can I use only egg whites?
Yes — replace 6 whole eggs with 10 egg whites.

Conclusion

These cheesy zucchini egg muffins combine convenience, flavor, and nutrition in one delicious bite. Whether you’re meal prepping for the week or feeding a hungry family, this recipe delivers reliable, delicious results every time.

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