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