Savory Zucchini Egg Muffins
Kickstart your morning with these savory zucchini egg muffins—a nutritious and delicious breakfast option that’s perfect for busy days. Loaded with protein from the eggs and enhanced by the flavors of fresh zucchini and sharp cheddar cheese, these muffins are both filling and tasty. They’re easy to make, great for meal prep, and sure to become a breakfast favorite.
Ingredients:
– 6 large eggs
– 1 cup grated zucchini, excess liquid squeezed out
– 1 cup grated sharp cheddar cheese
– 2 green onions, diced
– ½ teaspoon salt
– ¼ teaspoon dried basil
– ¼ teaspoon pepper
Instructions:
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with silicone muffin liners to prevent sticking.
2. **Prepare the Zucchini:** Grate the zucchini using a box grater, then place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy muffins.
3. **Mix the Ingredients:** In a large bowl, whisk the eggs until smooth. Add the grated zucchini, cheddar cheese, diced green onions, salt, dried basil, and pepper, and mix until well combined.
4. **Fill the Muffin Tin:** Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full.
5. **Bake the Muffins:** Bake in the preheated oven for 20-25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
6. **Cool and Serve:** Let the muffins cool in the tin for a few minutes before removing them. Enjoy warm, or let them cool completely before storing in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them.
These zucchini egg muffins make a convenient and healthy breakfast that you can enjoy on the go!