Zucchini Egg Muffins
Super simple yet utterly delicious, these easy mini frittatas are the perfect make-ahead breakfast or hearty snack.
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.
Notes
*I highly recommend silicone liners because the eggs stick to the muffin cups and create quite a mess otherwise. You can also try oiling the cups very, very well and/or using paper liners, but the egg will stick some.
** Small zucchini is best for lower water content. If you use a larger zucchini or it seems to be very watery, I suggest laying the zucchini shreds on a layer of paper towels for 5-10 minutes to draw out some of the moisture.
*** Fresh herb notes
Rosemary, thyme, parsley, basil, or chives are all delicious. I love a combo of a bit of rosemary and a lot of parsley. Yum.Dairy option
Add 1/2 cup or so of crumbled feta, shredded cheddar, shredded Parmesan, or another favorite cheese to the mix.Meat option
Add some cubed ham or crumbled bacon to the egg mixture. Or, if you want meat in just half, fill half the egg cups, add 1/4 cup of meat to the remaining eggs, and fill the remaining cups. Note for both of these options: This recipe as-is fills the muffin cups almost to the brim, so if you add ingredients, you might need to break out a second muffin pan to cook the remaining mini frittatas. Bonus: you'll get more frittatas out of the deal!Nutrition Facts
Serving: 1g, Calories: 65kcal, Carbohydrates: 2g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 136mg, Sodium: 151mg, Potassium: 111mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 287IU, Vitamin C: 5mg, Calcium: 27mg, Iron: 1mg