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Zucchini Egg Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 2 cups zucchini grated and squeezed dry
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers
  • 1/4 cup diced onion
  • 1/4 cup heavy cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil for greasing

Method
 

  1. Preheat your oven to 350°F and generously grease a 12-cup muffin tin with olive oil or line with silicone muffin cups.
  2. Grate the zucchini and place it in a clean kitchen towel, then squeeze firmly over the sink to remove as much liquid as possible.
  3. In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until well combined.
  4. Stir in the squeezed-dry zucchini, shredded cheddar cheese, diced bell peppers, and diced onion until evenly distributed.
  5. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  6. Bake for 22-25 minutes until the muffins are set in the center and lightly golden on top.
  7. Allow to cool in the pan for 5 minutes before removing and serving warm, or store in an airtight container in the refrigerator for up to 5 days.