Description
These hearty Egg Zucchini Muffins slice beautifully to create the perfect breakfast sandwich base, packed with tender zucchini and melted cheese.
Ingredients
- 10 large eggs, room temperature
- 1½ medium zucchini, finely diced (about 2½ cups)
- ¾ cup sharp cheddar cheese, shredded
- ¼ cup green onions, chopped
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh chives, snipped
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Butter or cooking spray for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook diced zucchini for 8-10 minutes until golden and moisture has evaporated. Season lightly with salt and cool slightly.
- In a large bowl, whisk eggs until frothy. Add garlic powder, salt, pepper, paprika, parsley, and chives.
- Fold in cooled zucchini, cheese, and green onions until evenly distributed.
- Fill muffin cups ¾ full with the egg mixture.
- Bake 18-22 minutes until centers are set and tops are lightly golden.
- Cool 5 minutes, then loosen edges with a knife and turn out onto wire rack.
- Slice in half when completely cool to create sandwich bases.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Toast lightly before serving for best texture. These work wonderfully with cream cheese, sliced tomatoes, or avocado as sandwich fillings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes