Egg zucchini muffins

Egg zucchini muffins flavoured with cheese are the perfect make-ahead breakfast!

Egg zucchini muffins flavoured with cheese are the perfect make-ahead breakfast!


School starts back soon and a new academic year always feels like an opportunity for new beginnings! Key to stress-free school year living is planning and organization and although we would love to say that we are always on the ball…that just isn’t always the case. Before bed searching for misplaced books or socks, snoozed alarms and rushed mornings, forgotten notes, lost lunch boxes, pimples on picture day….we’ve lived it all! And it isn’t over!

There are some things however that make us feel as though we’ve got a grip on life. As silly as it may sound, recipes like this one for egg zucchini muffins are one of those things. These portable, easy to reheat and eat egg muffins are so handy to have in the refrigerator. Make a batch and store them in a container for your family to grab and go on busy mornings. Pack a couple for lunch and along with some carrot sticks or a salad and you’ve got a pretty well-balanced meal.


Helpful hints

You can freeze the egg zucchini muffins

Double the recipe and keep some egg zucchini muffins in the freezer for supreme organization! Simply allow the muffins to cool completely, wrap them in plastic wrap and then place them in a freezer safe container or freezer bag. Defrost in the refrigerator several hours or the night before you would like to eat them.

You can turn them into a sandwich.

Place an egg zucchini muffin between two slices of toasted English muffin or some toast, press down and enjoy an even heartier and more satisfying breakfast.

Not just for breakfast!

Egg zucchini muffins are great for breakfast but also make a great light lunch or snack. Pack them in a cooler for a long car ride or an after sport practice energy boost.

You can use another cheese instead of the feta in these egg zucchini cups.

If you don’t like feta (huh??!!) then feel free to substitute with any other cheese you have on hand. Any hard or semi-soft cheese would work deliciously!


More zucchini recipes!

There are so many wonderful ways to use up garden fresh (or not) zucchini! You can see all of my favourite recipes here: Best Greek Zucchini Recipes.

Want more recipes to make back to school easier?

Vegan oatmeal cups

Chickpea wraps

Mason jar salad with quinoa and chickpeas

Zucchini and cucumber ribbon salad with feta

Egg zucchini muffins flavoured with cheese are the perfect make-ahead breakfast!

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Egg zucchini muffins flavoured with cheese are the perfect make-ahead breakfast!

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment below!

Looking for more zucchini recipes? Try these:

Greek stuffed cabbage rolls with zucchini and rice

Baked zucchini fritters with feta

Crustless Greek zucchini tart

Egg zucchini muffins flavoured with cheese are the perfect make-ahead breakfast!
Egg zucchini muffins flavoured with cheese are the perfect make-ahead breakfast!

Egg zucchini muffins

Egg zucchini muffins flavoured with cheese are the perfect make-ahead breakfast!
5 from 2 votes
Print Pin Rate
Course: Breakfast, Light meal, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 muffins
Calories: 85kcal
Author: Mia Kouppa

Equipment

  • Muffin tray
  • Baking tray

Ingredients

  • 6 large eggs
  • cup (80 mL) whole milk or cream, or lower fat milk
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp dry oregano
  • 1 cup (135 grams) grated zucchini, packed
  • cup (40 grams) crumbled feta
  • 1 tbsp chopped chives
  • 4 basil leaves finely slivered
  • 1 tbsp (15 mL) vegetable oil for greasing muffin cups

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare your muffin pan by greasing it well with vegetable oil. Set aside.
    1 tbsp (15 mL) vegetable oil
  • In a medium size bowl whisk the eggs well until they are light and frothy.
    6 large eggs
  • Next add the rest of the ingredients to the eggs and mix well to combine. Use either a whisk or a fork to do this.
    ⅓ cup (80 mL) whole milk, ½ tsp baking powder, ¼ tsp salt, ¼ tsp pepper, ¼ tsp dry oregano, 1 cup (135 grams) grated zucchini, packed, ⅓ cup (40 grams) crumbled feta, 1 tbsp chopped chives, 4 basil leaves
  • Divide the egg zucchini mixture evenly among 8 regular sized muffin cups.
  • Place the muffin tray on top of a baking tray (to catch any drips) and bake in the middle rack of your oven for 25 to 30 minutes until the muffins are set and the top of your egg zucchini muffins are browned.
  • Enjoy!

Notes

Any liquid dairy works well in this recipe so you can choose to use either cream, low fat milk or even non-dairy milk.
Substitute the feta for any hard or semi-hard cheese you like.
Egg zucchini muffins keep very well in the refrigerator, needing only a quick reheat in the microwave to be enjoyed the next day.  They also freeze well.

Nutrition

Calories: 85kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 220mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Thanks for sharing!

4 Comments

  1. Stephanie Schroeder says:

    Can I use paper muffin cups? I can’t wait to bake
    Also, I look forward to ALL your stuff!

    1. miakouppa says:

      Hi Stephanie! You can, but we find that the egg muffins end up a little soggy when we do! Maybe you will have more luck! xoxo Helen & Billie

  2. Jeanne George says:

    How would you describe the difference between your “egg Zuchini muffins “ and your “Zuchini cheddar muffins” other than the interchangeable cheeses ie texture, repeatability , etc.

    1. miakouppa says:

      Hi Jeanne! The two recipes are actually quite different. The Zucchini cheddar muffins contain flour and other ingredients found in typical muffins. The Egg zucchini muffins are not really muffins at all, at least not in the traditional sense. They are baked in muffin cups, but are much more like egg cups. They contain no flour and are primarily egg based. Hope that this helps! xoxo Helen & Billie

5 from 2 votes (2 ratings without comment)

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