These Zucchini and Egg Muffins are a delicious and healthy way to start your day. Packed with zucchini, tomato, and mozzarella, these muffins are perfect for a quick breakfast or a nutritious snack. They are easy to make, bake up beautifully, and are full of flavor from fresh dill and a touch of seasoning.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 muffins
Ingredients:
- 1 zucchini
- Olive oil (for greasing)
- 6 eggs
- 1 tomato
- Salt, to taste
- Black pepper, to taste
- 50g mozzarella cheese (about ½ cup, grated)
- A bunch of dill (about 2 tablespoons, chopped)
Directions:
- Preheat and Prepare:
- Preheat your oven to 180°C (356°F).
- Grease a muffin tin with olive oil to prevent sticking.
- Prepare the Zucchini:
- Slice the zucchini into thin rectangular pieces.
- Line the Muffin Tin:
- Arrange the zucchini slices in the muffin tin, overlapping slightly if necessary to create a lining in each muffin cup.
- Mix the Eggs:
- In a large mixing bowl, crack the 6 eggs and beat them until well combined.
- Dice the tomato and add it to the eggs.
- Season with salt and black pepper to taste.
- Add Cheese and Pour:
- Stir the grated mozzarella cheese into the egg mixture.
- Pour the egg mixture into the zucchini-lined muffin cups, filling each about ¾ full.
- Bake:
- Place the muffin tin in the preheated oven and bake for 15 minutes, or until the egg is set and the tops are golden brown.
- Finish with Fresh Herbs:
- Once baked, sprinkle the chopped dill on top of the muffins for added freshness and flavor.
- Serve:
- Serve hot and enjoy your healthy breakfast!
Serving Suggestions:
- Enjoy these muffins warm on their own or with a side of fresh fruit.
- They can also be paired with a light salad for a complete meal.
Cooking Tips:
- Zucchini slices: Make sure the zucchini slices are thin enough to cook through but not so thin that they become too crispy.
- Egg mixture: Ensure the egg mixture is well combined to evenly distribute the flavors.
- Check doneness: If you’re unsure if the muffins are done, you can insert a toothpick into the center; it should come out clean.
Nutritional Benefits:
- Zucchini: Low in calories and high in vitamins and minerals, including vitamin C and potassium.
- Eggs: Provide high-quality protein and essential nutrients such as vitamin B12.
- Mozzarella cheese: Adds calcium and protein to the muffins.
- Dill: Offers antioxidants and supports digestion.
Dietary Information:
- Gluten-Free: This recipe is naturally gluten-free.
- Vegetarian: Suitable for vegetarians.
Nutritional Facts (Per Muffin):
- Calories: 120
- Protein: 8g
- Carbohydrates: 3g
- Fats: 8g
- Fiber: 1g
Storage:
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- They can also be frozen for up to 1 month. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- Healthy and flavorful: Combines fresh vegetables with eggs and cheese for a tasty, nutritious breakfast.
- Quick and easy: Simple to prepare and bakes quickly, perfect for busy mornings.
- Customizable: You can add other vegetables or herbs according to your preference.
- Convenient: Perfect for making ahead and enjoying on the go.
Conclusion:
These Zucchini and Egg Muffins are a fantastic way to enjoy a healthy, protein-packed breakfast. With a delicious combination of zucchini, tomato, and mozzarella, these muffins are not only tasty but also easy to make and full of nutrients. They’re a perfect addition to your morning routine or as a nutritious snack throughout the day. Enjoy these muffins fresh out of the oven or as a quick meal prep option!
Frequently Asked Questions:
- Can I use other types of cheese?
Yes, you can use other cheeses like cheddar or feta if you prefer. - Can I make these muffins ahead of time?
Yes, you can make them in advance and store them in the refrigerator or freezer. - What if I don’t have a muffin tin?
You can bake the mixture in a small baking dish and cut into squares once cooled. - Can I add other vegetables?
Absolutely! Feel free to add vegetables like spinach, bell peppers, or mushrooms. - How can I make these muffins dairy-free?
Use a dairy-free cheese alternative or omit the cheese altogether. - Can I use frozen zucchini?
Fresh zucchini is preferred, but you can use thawed frozen zucchini if necessary. Just make sure to drain excess moisture. - How do I know when the muffins are done?
The muffins are done when the egg is set and the tops are golden brown. - Can I use egg substitutes?
Yes, you can use flax eggs or chia eggs as substitutes for the eggs. - How do I store leftover muffins?
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. - Can I reheat these muffins?
Yes, reheat in the oven or microwave before serving for the best texture.