If you’re looking for an easy, high-protein, and keto-friendly breakfast option, these Zucchini & Cheese Egg Muffins are the perfect solution. Packed with protein, healthy fats, and fiber, they make for an ideal grab-and-go breakfast or snack.
Why Are These Egg Muffins Viral-Worthy?
- Super Easy to Make – Just mix, pour, and bake
- Meal-Prep Friendly – Make ahead and store for busy mornings
- Low-Carb & Keto-Friendly – High in protein and healthy fats
- Versatile & Customizable – Add extra veggies or protein as desired
- Kid-Friendly – A great way to sneak in extra veggies
Ingredients
To make these Zucchini & Cheese Egg Muffins, you’ll need:
- 1 zucchini, grated & squeezed dry
- 4 eggs
- ½ cup shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon chili flakes (optional, for a slight kick)
Optional Add-Ins for Extra Flavor
- ¼ teaspoon smoked paprika – Adds a smoky depth
- 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
- ¼ cup cooked bacon or ham – For extra protein
- ¼ cup diced bell peppers or onions – For more veggies
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Lightly grease or line a 12-cup muffin tin with silicone liners or non-stick spray.
Step 2: Prepare the Zucchini
- Grate the zucchini using a box grater.
- Use a kitchen towel or paper towel to squeeze out excess moisture. This step is important to prevent soggy muffins.
Step 3: Mix the Ingredients
- In a large bowl, whisk together the eggs, cheddar cheese, salt, black pepper, garlic powder, and chili flakes (if using).
- Add the grated zucchini and stir until fully combined.
Step 4: Fill the Muffin Tin
- Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
Step 5: Bake Until Golden Brown
- Bake for 15-20 minutes, or until the muffins are firm and golden brown on top.
- Insert a toothpick into the center—if it comes out clean, they’re ready.
Step 6: Cool & Serve
- Let the muffins cool for a few minutes before removing them from the tin.
- Serve warm, or store for later.
Serving Suggestions
These Zucchini & Cheese Egg Muffins are great:
- As a Quick Breakfast – Grab and eat on busy mornings
- With a Side Salad – For a light, nutritious lunch
- With Avocado or Salsa – Adds healthy fats and extra flavor
- Alongside Greek Yogurt or Cottage Cheese – For extra protein
Storage & Meal Prep Tips
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze in a single layer, then transfer to a bag. Reheat in the microwave or oven.
- Reheating: Microwave for 20-30 seconds, or warm in the oven at 160°C (320°F) for a few minutes.
Final Thoughts
These Zucchini & Cheese Egg Muffins are a simple, healthy, and protein-packed meal-prep essential. Whether you’re following a keto diet, need a quick breakfast, or just love easy recipes, these muffins are a must-try.
Try them out and let us know how you like them! Would you like variations, such as dairy-free or extra protein options?
