Egg Veggie Muffins
Egg Veggie Muffins
Time Prep 10 min | Cook 15 min | Total 25 min
★ ★ ★ ★ ☆ 4.7/5
Bite-sized Recipe
Grate zucchini and cheese with the Grater Blade, then mix with eggs and bake in muffin tins for a protein-packed grab-and-go breakfast.
Intro
These fluffy, savory egg muffins are perfect for busy mornings. Loaded with veggies and cheese, they’re high in protein, low in carbs, and easy to prep for the week ahead.
What You’ll Need
6 large eggs
½ cup grated zucchini
¼ cup grated cheddar cheese
¼ cup diced red bell pepper
2 tbsp milk
Salt and pepper to taste
Nonstick spray or muffin liners
Blades to Use
Grater Blade for zucchini and cheese
Prep Tip
Grate zucchini and cheese just before mixing. Squeeze excess moisture from zucchini using a clean towel.
Storage, Cooking & Longevity
Store in fridge up to 4 days or freeze up to 1 month. Reheat in microwave for 30–45 seconds.
Instructions
Step 1
Grate zucchini and cheddar cheese with the Grater Blade
Step 2
Whisk eggs with milk, salt, and pepper in a bowl
Step 3
Stir in grated zucchini, cheese, and bell pepper
Step 4
Spray muffin tin and pour mixture evenly into 6 cups
Step 5
Bake at 375°F (190°C) for 15 minutes or until set
For Extra Bite
Add chopped spinach or swap cheddar for feta.
Nutrition per Serving (2 muffins)
Calories 180
Protein 14g
Carbohydrates 3g
Fat 12g
Fiber 1g
Sugar 1g
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