These Zucchini Egg Muffins are the perfect make-ahead savory breakfast for busy mornings and they're freezer-friendly! They're made with sauteed zucchini, feta cheese, and lots of fresh herbs. The prep is super easy and you can serve them for breakfast, brunch, or as a snack on the go.
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Why You'll Love These Egg Muffins
The perfect flavor combo - Zucchini, feta cheese, and fresh herbs make the perfect flavor combination for spring and summer. If you're a fan of savory breakfast, you'll love these! You can serve them right away or keep them in the fridge for the week ahead.
Easy and simple - There are no hard-to-find ingredients in these egg muffins. Just eggs, feta, zucchini, spring onions, fresh herbs, and a few spices! They take 45 minutes to make with just about 15 minutes of hands-on time!
Meal prep and freezer-friendly - Egg muffins are perfect for meal prep and these are no different! They'll last you 3-4 days in the fridge and you can also freeze them to always have a good savory breakfast on hand on busy mornings.
Ingredients
- Eggs - Use large eggs here. If you use smaller-sized eggs, you'll need to add an extra egg to fill all 12 muffin cups.
- Zucchini - You only need 1-2 zucchini depending on the size. Refrain from adding too much as it has a high water content and would make the egg muffins soggy. The zucchini is sauteed first which caramelizes and softens it as well as it gets rid of some of the water content.
- Spring onions - I like using spring onions (scallions) here because they're perfect for spring and summer and don't need to be cooked beforehand. You can also use shallots, red onion, or yellow onion depending on what you have on hand.
- Herbs - Fresh herbs add a lot of flavor to these muffins so I highly recommend them but you can also use dried herbs if you can't get fresh.
- Feta cheese - Feta adds saltiness and creaminess to the muffins and it goes really well with the fresh herbs and zucchini.
- Oil and butter - The zucchini is cooked with avocado oil and the muffin pan is greased with butter. You can also use cooking oil in a spray to grease the pan but I prefer rubbing the molds with butter because it sticks to the sides of the pan better than oil.
Variations and Substitutions
- Other veggies - You can use yellow squash instead of zucchini or add other veggies like bell peppers, red onion, shallots, or even mushrooms (sautee the mushroom before like you would the zucchini). If you add other veggies, add less zucchini because I find the more stuff you add, the more soggy the muffins are and they will stick to the pan more.
- Different cheese - If you don't have feta, you can also use soft goat cheese, cheddar, pecorino, or parmesan cheese instead. Use dairy-free cheese if needed.
Step-by-Step Instructions
- Preheat your oven to 350F (175C) and prepare a non-stick muffin pan for 12 muffins.
- Heat a skillet over medium-high heat. Add avocado oil and diced zucchini.
- Cook the zucchini for about 10 minutes stirring frequently until it’s golden and soft but not mushy.
- While the zucchini is cooking, prepare the eggs.
- Whisk the eggs together with fresh dill, chives, parsley, sea salt, pepper, and minced garlic. Set aside.
- Use a knob of butter to grease your muffin pan.
- Divide the cooked zucchini between 12 muffin molds and top with crumbled feta and chopped spring onion.
- Pour the egg mixture into each mold almost to the top.
- Bake the egg muffins in the oven for 22-25 minutes or until the sides don’t stick to the pan and the tops are slightly golden.
- Run a butterknife around each muffin if they’re sticking anywhere on the sides or the bottom but they should be very easy to remove. Enjoy!
Serving Suggestions
You can serve these on their own as a quick snack or with sides for breakfast or even a light lunch! Try them with these Crispy Breakfast Potatoes roasted in the oven instead of fried or this Cucumber Radish Salad if you want something lighter.
Storing
- Fridge - Store any leftovers in the fridge in an airtight container for 3-4 days.
- Freezer - Freeze in a freezer-safe container for 2-6 months.
- Reheating - The best way to reheat the muffins is in the oven at 350F (175C) for about 10 minutes from the fridge or for 20 minutes if they're from the freezer. You can also defrost them in the oven overnight to speed up the warming-up process.
FAQs
You can cook these in a well-greased pan to cut them into squares later instead of a muffin pan if you don't have one. Cooking time may change based on the size of the pan.
Yes, totally! Try to add the same amount in total as you would the zucchini. Adding too many veggies might change the texture of the muffins and make them slightly soggy and harder to take out of the muffin pan.
Other Egg Breakfast Recipes
If you're a savory breakfast fan, below are four breakfast egg recipes you should try next! They can all be made vegetarian, just swap the sausage for vegan sausage (I did in the recipe) and add your favorite vegan bacon to the croissant sandwich instead of turkey bacon. Go to Savory Breakfast Recipes to see all the latest ones!
- Breakfast Burritos with Potatoes
- Egg and Sausage Breakfast Burritos
- Cheddar Broccoli Egg Muffins
- Breakfast Scramble Bowl
- Croissant Breakfast Sandwich
📖 Recipe
Zucchini Egg Muffins
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Egg Muffins are the perfect make-ahead savory breakfast for busy mornings and they're freezer-friendly!
Ingredients
- 1 tbsp avocado oil
- 1 medium zucchini, diced into small pieces (2 scant cups when diced)
- 8 large eggs
- 2 tbsp fresh dill
- 2 tbsp fresh chives
- 2 tbsp fresh parsley
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 3-4 cloves garlic, minced
- A knob of butter (a small chunk of butter for greasing the pan)
- ½ cup crumbled feta (100g)
- 3-4 spring onions, finely chopped (white and green parts)
Instructions
- Preheat your oven to 350F (175C) and prepare a non-stick muffin pan for 12 muffins.
- Heat a skillet over medium-high heat. Add avocado oil and diced zucchini.
- Cook the zucchini for about 10 minutes stirring frequently until it’s golden and soft but not mushy.
- While the zucchini is cooking, prepare the eggs. Whisk the eggs together with fresh dill, chives, parsley, sea salt, pepper, and minced garlic. Set aside.
- Use a knob of butter to grease your muffin pan.
- Divide the cooked zucchini between 12 muffin molds and top with crumbled feta and chopped spring onion.
- Pour the egg mixture into each mold almost to the top.
- Bake in the oven for 22-25 minutes or until the edges don’t stick to the pan and the tops are slightly golden.
- Run a butterknife around each egg muffin if they’re sticking to the pan but they should be easy to remove. Enjoy!
Notes
Greasing the muffin pan: I prefer to use butter because it sticks to the sides of the molds. You can use spray cooking oil or just cooking oil but it will collect on the bottom. I find butter also makes the eggs more crispy and golden on the outside.
Storing: Store in an airtight container in the fridge for 3-4 days or in the freezer for 2-6 months. Wait till the muffins are fully cooled down before closing with a lid.
Reheating: Reheat the muffins in the oven on a small baking sheet at 350F for 10-15 minutes.
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Ashley says
These egg muffins are going to come in super handy at the end of the summer when my garden is exploding with zucchini! And, I love that these can be made-ahead.
Bernice says
I meal prepped these egg muffins right after seeing the post and I'm so glad I did! Everyone was in a rush this morning but they still had a healthy breakfast on the go.
Gloria says
This is a great batch cooking recipe. I would love to have some in the freezer so I can just heat and eat. A great way to use the zucchini from the garden this summer.
Megane says
These muffins are so yum! I love the combination of fresh dill and feta, it made them just perfect. Cheers.
Elaine says
I just made zucchini egg muffins, and they turned out great! They're light, flavorful, and perfect for a quick, healthy breakfast. Thanks for the recipe! :)
Kathryn says
We LOVE egg muffins and the zucchini addition was so tasty and my toddler even loved it too. Making another batch next week :)
Julie says
I made these for meal prep for the family for breakfast last week and everyone loved it! Will be saving this to make again for sure!
Hayley Dhanecha says
These zucchini egg muffins were simply delicious! Feta and dill are my favourites, loved the flavours. Can't wait to make it again.
Ramona says
These are great to have in the morning as healthy, quick little nibbles and even double as something you can easily assemble for get-togethers!
Molly Kumar says
These look so pretty and healthy. Love a good savory muffin for breakfast and these are so easy to make. Saving to try soon.