Cheesy Zucchini Egg Muffins

These Cheesy Zucchini Egg Muffins are fluffy, savory, and packed with fresh zucchini, melted cheese, and herbs in every bite. They’re the perfect high-protein breakfast, healthy snack, or meal-prep option. The zucchini keeps the muffins incredibly moist while the combination of mozzarella, cheddar, and Parmesan creates a golden, cheesy crust that’s impossible to resist. Ready in under 40 minutes, these low-carb, gluten-free muffins are ideal for busy mornings and make a delicious grab-and-go meal the whole family will love.

Ingredients

Main Ingredients

2 medium zucchini, grated
8 large eggs
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
¼ cup grated Parmesan cheese
3 green onions, finely sliced
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
2 tbsp olive oil

Seasonings

1 tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
Pinch of crushed red pepper flakes (optional)

Instructions

Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with silicone liners.
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess moisture as possible to prevent soggy muffins.
In a large mixing bowl, whisk together the eggs and olive oil until smooth.
Add the mozzarella, cheddar, Parmesan, green onions, garlic, parsley, chives, and the squeezed zucchini.
Sprinkle in the Italian seasoning, garlic powder, onion powder, salt, black pepper, paprika, and red pepper flakes. Stir until everything is evenly combined.
Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
Bake for 22–28 minutes, or until the tops are golden brown and the centers are fully set.
Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack.
Garnish with fresh chives or parsley and serve warm.

Tips & Notes

Removing excess moisture from the zucchini is the secret to perfectly fluffy muffins.
Add cooked bacon, diced ham, or crumbled sausage for extra protein.
Swap cheddar with Gruyère, Monterey Jack, or pepper jack for a different flavor.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 2 months. Reheat in the microwave for 30–45 seconds or in a 350°F (175°C) oven for 8–10 minutes.

Q&A

Can I use frozen zucchini?
Yes. Thaw it completely and squeeze out all excess liquid before using.

Are these keto-friendly?
Yes. They’re naturally low in carbohydrates and high in protein, making them a great keto-friendly option.

Can I make these ahead of time?
Absolutely! They are perfect for meal prep and can be made several days in advance.

Servings

12 muffins

Nutrition (Approx. Per Muffin)

Calories: 165
Protein: 10g
Carbohydrates: 3g
Fat: 12g
Saturated Fat: 5g
Fiber: 1g
Sugar: 2g
Sodium: 280mg