Can I make these in a baking dish instead of a muffin pan?

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.

Can I add other veggies?

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.

Zucchini Egg Muffins

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5 from 9 reviews

Zucchini Egg Muffins

Recipe by Veronika Sykorova

These Zucchini Egg Muffins are the perfect make-ahead savory breakfast for busy mornings and they're freezer-friendly!

Total Time45 minutes
Yield12 muffins 1x
DietVegetarian

Ingredients

Units Scale

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
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
3-4 cloves garlic, minced
A knob of butter (a small chunk of butter for greasing the pan)
1/2 cup crumbled feta (100g)
3-4 spring onions, finely chopped (white and green parts)

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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.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Breakfast
Method: Oven
Cuisine: American

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Find it online: https://thehealthfulideas.com/zucchini-egg-muffins/