Zucchini Egg Muffins are tiny, portable, and oh-so cute. I’m not sure I’ve ever called an egg muffin of sorts cute, but there you have it. I’m calling it! They’re cute!
They’re also super satisfying, with loads of zucchini and tons of fresh herbs for max flavor.
About this Recipe
These Zucchini Egg Muffins are also surprisingly simple, super delicious, and oh-so handy to have in the fridge for easy grab-and-go breakfasts and snack-attack satisfaction. I love whipping up a batch of these bad boys on Sunday to have on hand all week.
Ingredients for Zucchini Egg Muffins
The basic formula for this Zucchini Egg Muffins recipe is:
- Eggs – large, and 10 of them
- Onion
- Garlic
- Zucchini (of course!)
- Fresh herbs like rosemary, thyme, parsley, basil or chives. My fave is a combo of rosemary and parsley.
- Salt & pepper
The recipe is super flexible … add whichever herbs you like (I’m partial to rosemary and parsley, but thyme is also wonderful). They would also be fabulous with a bit of crumbled feta or even some good ol’ cheddar if you’re dairy-inclined. And my guy would definitely go for a bit of bacon or ham in his, though he’s actually pretty happy with them as-is.
How to Make Them
They’re so, so easy. First, you sauté the onions and garlic. Then, you mix them in a bowl with the remaining ingredients and whisk until combined. Then simply pour into muffin cups and bake!
What to Serve with Zucchini Egg Muffins
- A couple of mini frittatas + this Gluten-Free Pumpkin Bread make the perfect summer-into-fall breakfast.
- If you’re eating vegetarian and looking for even more protein, how about a couple slices of this Tofu Bacon served alongside?
- I love the idea of breakfast salad and think these would be the perfect accompaniment.
Portable, make-ahead, cute – these Mini Zucchini Frittatas have it all! Here’s the full, printable recipe.
Zucchini Egg Muffins
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion (small; diced)
- 1 garlic clove (medium; minced)
- 1 zucchini** (small; finely shredded – about 1 cup)
- 2 tablespoons fresh herbs*** (like rosemary, thyme, parsley, basil, or chives)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 10 large eggs
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a standard-size, 12-cup muffin pan with silicone liners.*
- Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook for another minute. Remove from heat and let cool. Once cooled, pour the onions and garlic into a large bowl. Add the zucchini, herbs, salt, and pepper to the bowl and combine. Add the eggs and whisk vigorously until well-blended.
- Divide the mixture between the muffin cups. Bake until set and no longer jiggly, 25-30 minutes.
- Remove from oven and let cool for about 10 minutes, then carefully remove the frittatas from the cups before they are completely cool (they'll be harder to remove and might stick otherwise).
- Frittatas keep refrigerated in an airtight container for 3-4 days. They can also be frozen if desired.
