Zucchini Egg Muffins: Savoury Breakfast Bites
Choose a silicone muffin tin or paper liners to ensure these zucchini egg muffins release cleanly after baking. Use a fine grater for the vegetables to keep the texture consistent. You must salt the grated zucchini and let it sit for 5 minutes before patting it dry with paper towels. This step draws out excess moisture so the batter does not become watery and the muffins rise better in the oven.
These American breakfast bites combine 7 large eggs with 120 g of grated sharp cheddar cheese and a pinch of nutmeg for a savoury flavour. Bake them at 175°C (350°F) for 25 minutes until the edges are set and the tops are lightly golden. The result is a protein-rich snack that stays fresh in the refrigerator for up to 4 days.
Zucchini Egg Muffins: Savoury Breakfast Bites
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the tin
Preheat your oven to 175°C (350°F). Grease a muffin tin with 12 cavities using 1 tbsp olive oil or use silicone liners. This prevents the eggs from sticking to the sides.
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Drain the zucchini
Grate the zucchinis into a large bowl. Sprinkle 3g of salt over them and squeeze the mixture gently. Let it sit for 5 minutes to draw out excess moisture so the muffins do not become soggy. Pat them dry with paper towels.
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Whisk the eggs
Pour the 7 large eggs into a separate bowl. Whisk them until the mixture is pale and frothy. Incorporating air now ensures a lighter texture after baking.
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Combine the batter
Add the drained zucchini, 120g grated cheddar, salt, pepper, garlic powder, onion powder, nutmeg, and dried basil to the eggs. Mix thoroughly. Ensure the cheese is evenly distributed for a consistent savoury flavour.
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Fill the tins
Spoon the zucchini-egg mixture into each cavity. Fill the tins 2/3 full. Leaving space at the top allows the muffins to rise without overflowing.
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Bake the muffins
Place the tin in the preheated oven for 25 minutes. Bake until the edges are set and the tops are lightly golden. The centres should feel firm to the touch.
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Cool and release
Allow the muffins to rest in the tin for 5 minutes. Use the corner of a steel spoon to carefully release them. This resting period lets the structure set so they do not break.
If your batter looks wet, squeeze more moisture from the zucchini. Excess water prevents the eggs from setting properly, resulting in muffins that collapse or feel spongy. Ensure the zucchini is dry to the touch before you fold it into the eggs.
What to serve with it
Pair these muffins with a fresh tomato-cucumber salad and a squeeze of lemon to cut through the richness. For a creamy finish, add a dollop of Greek yoghurt and a sprinkle of fresh chives on top. You can also serve them with salsa or a handful of nuts for more protein.
Storing and reheating
Keep cooked muffins in an airtight container in the refrigerator for up to 4 days. Do not leave them at room temperature for more than 2 hours. You may freeze uncooked muffins in a freezer bag for 2 months. Reheat frozen portions in a 180°C (350°F) oven for 8-10 minutes.
Nutrition per serving
- Calories
- 110
- Protein
- 7.0 g
- Carbs
- 7.0 g
- Fat
- 6.0 g
- Fiber
- 1.2 g
- Sugar
- 2.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I use a different cheese instead of sharp cheddar?
Yes. Use any firm savoury cheese like Gruyère or Parmesan. These provide a similar salty profile and melt well at 175°C (350°F), ensuring the muffins remain stable and flavourful.
Why do I need to squeeze the zucchini after salting it?
You must remove the excess water to prevent the muffins from becoming soggy. Squeezing the shredded zucchini ensures the eggs can set properly and helps the muffins rise better during baking.
Can I make these muffins vegan?
Yes. Replace the eggs with 200 ml of chickpea flour batter and use a dairy-free cheese alternative. Follow the same baking instructions to achieve a plant-based version of this savoury snack.
How do I stop the eggs from sticking to the tin?
Grease the muffin tin with olive oil or use silicone liners. Let the muffins rest in the tin for 5 minutes after baking; this allows them to pull away from the edges naturally.
