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Introduction
Zucchini cheese egg muffins are small baked egg cups that are soft, fluffy, and full of flavor. They are made with fresh zucchini, eggs, and melted cheese mixed together and baked in a muffin tray. This recipe is simple and does not require special cooking skills. You only need a bowl, a spoon, and an oven. These muffins are perfect for breakfast, snacks, or even a light lunch. They look cute and small, but they are full of nutrition and taste.
Many people love zucchini cheese egg muffins because they are easy to make and very satisfying. The eggs become soft and fluffy, the cheese melts beautifully, and the zucchini adds freshness and moisture. Even people who do not usually enjoy vegetables often like these muffins because the zucchini blends well with the egg and cheese. They are easy to carry, which makes them great for busy mornings. You can eat them warm or cold, and they still taste amazing.
This recipe is perfect when you want something healthy but comforting. It is great for people who want more protein in their meals. It is also a smart choice for those who want a low carb breakfast option. You can prepare them ahead of time and store them in the fridge for a few days. They are helpful for meal planning and quick snacks. Whether you are cooking for your family or just for yourself, these zucchini cheese egg muffins are always a good idea.
Ingredients You Will Need
Eggs 6 large
Zucchini 2 medium about 300 grams
Cheddar cheese shredded 1 cup about 100 grams
Milk half cup 120 milliliters
Salt 1 teaspoon
Black pepper half teaspoon
Garlic powder half teaspoon
Onion powder half teaspoon
Olive oil 1 tablespoon
Fresh parsley chopped 2 tablespoons optional
Step by Step Method
Step 1
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease a muffin tray with olive oil so the muffins do not stick.
Step 2
Wash the zucchini well. Grate it using a box grater. Place the grated zucchini in a clean cloth and squeeze out extra water. This step is important so the muffins do not become too wet.
Step 3
In a large mixing bowl, crack the eggs. Add milk, salt, black pepper, garlic powder, and onion powder. Whisk everything together until smooth and well combined.
Step 4
Add the grated zucchini into the egg mixture. Stir gently until mixed evenly.
Step 5
Add shredded cheddar cheese and chopped parsley if using. Mix again so the cheese spreads through the mixture.
Step 6
Pour the mixture evenly into the greased muffin tray. Fill each cup about three quarters full. The muffins will rise slightly while baking.
Step 7
Place the tray in the preheated oven. Bake for about twenty to twenty five minutes. The tops should look golden and firm.
Step 8
To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready.
Step 9
Remove the tray from the oven and let the muffins cool for ten minutes. Carefully remove them from the tray using a spoon.
Step 10
Serve warm or store in an airtight container in the refrigerator for up to four days.
Why This Recipe Is Special
Zucchini cheese egg muffins are special because they are simple yet full of nutrition. Eggs provide high quality protein that helps keep you full for longer. Zucchini adds fiber and important vitamins while keeping the muffins moist and soft. Cheese adds flavor and creaminess that makes the muffins taste rich and comforting.
This recipe is also flexible. You can add other vegetables like spinach or bell peppers. You can even add small pieces of cooked chicken or turkey for extra protein. Since the muffins are baked instead of fried, they use less oil. This makes them a lighter choice compared to many other breakfast foods.
The taste is balanced and comforting. The cheese gives saltiness, the zucchini adds freshness, and the eggs bring everything together. They are soft, slightly creamy, and very satisfying. These muffins are perfect for anyone who wants healthy food that still feels like comfort food.
Extra Tips for Better Taste
Always squeeze out as much water as possible from the zucchini to keep the texture perfect.
Use a mix of cheeses like mozzarella and cheddar for deeper flavor.
Add a small pinch of chili flakes if you enjoy a little heat.
Do not over bake the muffins or they may become dry.
Let them cool slightly before removing from the tray to avoid breaking them.
Serve with a small side salad or yogurt for a complete meal.
Final Thoughts
Zucchini cheese egg muffins are one of the easiest and most useful recipes you can make. They are healthy, filling, and full of flavor. They are perfect for busy mornings, quick snacks, or simple lunches. This recipe is beginner friendly and does not require complicated steps. Once you try them, you may find yourself making them every week. They are small, tasty, and packed with goodness in every bite.
Nutrition Details
Below is an estimated nutrition overview for the full recipe and per serving. Values may vary depending on exact ingredients used.
Nutrition for full recipe
Calories about 1200
Protein about 90 grams
Carbohydrates about 30 grams
Fat about 85 grams
Nutrition per serving if divided into 6 muffins
Calories about 200
Protein about 15 grams
Carbohydrates about 5 grams
Fat about 14 grams
These values are estimates and may change based on portion size and ingredient brands.