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Breakfast on the go is simple and delicious with these Spinach Zucchini Egg Muffins. Only about 10 minutes to prep and packed with spinach, zucchini and plenty of cheese and ready for you as you run out the door in the morning! Freezer friendly too!
A veggie packed, cheesy spinach and zucchini egg muffin is the perfect way to start the day. These are a great option when you are heading into a busy week and don’t always have the time to whip up an omelet in the morning or scramble an egg or two.
Whip up a batch of these early in the week and then warm them up in the morning for a simple, delicious breakfast.
We love waking up to a good breakfast recipe. Try these other favorites: Chorizo Egg Bake, Breakfast Casserole with Tater Tots, Puff Pastry Quiche or these French Toast Muffins.
Why You Will Love These Spinach Egg Muffins
- They are great for meal prepping.
- Minimal, simple ingredients.
- Easily customizable–think beyond just spinach and zucchini!
- An easy way to add more veggies to your day.
- Freezer friendly.
Recipe Ingredients
- eggs: I use large eggs. If you are using egg whites, typically 2 egg whites will sub for one egg. So use 12 egg whites to sub for the 6 eggs.
- spinach: I prefer fresh in these spinach egg muffins but you can certainly use frozen. Make sure it is thawed and squeeze out ay excess liquid before adding it to the recipe.
- zucchini: I use a box grater to shred my zucchini. You could chop the zucchini very small if preferred.
- cheese: white cheddar is suggested but switch up the cheese for a fun way to vary this recipe. Colby, mozzarella, parmesan and much more.
- garlic: garlic powder is typically more readily available. You can sub one minced garlic clove.
- salt/pepper: I know you cannot “taste” the salt and pepper necessarily when making these egg muffins. I typically do a crank or two of each. You can sprinkle a touch on top as well before serving.
Check out these Easy Honey Biscuits to go with your egg muffins!
Ways to Vary This Recipe
- add your favorite breakfast meat: ham, bacon crumbles, or sausage. Use pre-cooked meat for best results.
- add fresh herbs
- vary the cheese. spinach and feta would be amazing as well as mozzarella
- give them a protein kick with cottage cheese
- dice up jalapeño to give these egg cups a kick
- sun-dried tomatoes: use the kind in the jar in oil, but remove any excess oil. Add in a couple tablespoons of chopped sun-dried tomatoes to the egg mixture
How to Make It
- Preheat the oven and prep the veggies.
- Whisk the eggs really well in a medium bowl.
- Add in the cheese, veggies and seasoning and whisk to combine.
- Pour the mixture into a well greased muffin tin, filling each muffin cavity about 2/3 of the way full.
- Bake for about 15-17 minutes or until egg is set and a toothpick comes out clean.
That is it! So simple and ready in no time.
Storage
We love that these spinach egg muffins are easy to store for those times when you need breakfast in a snap. You can store them in an air tight container for up to about 5 days.
These can also be frozen. You can keep the egg muffins in the freezer for about 3 months in a freezer safe, air tight container. They can be in one container or wrapped individually.
Recipe Tips and Notes
- Reheating instructions: to reheat these spinach zucchini egg muffins, place on a microwave safe dish and microwave for about 45 seconds to one minute if from the refrigerator. If from the freezer, 1 1/2 to 2 minutes, depending on your microwave.
- Make sure to grease your muffin tin! These egg muffins will get stuck to the pan if you don’t grease it really well. I put a generous amount of spray oil into each cavity.
- For a fun way to serve these: slice each muffin in half to make two thin circles. Form a sandwich using a sliced biscuit, toast or English muffin.
Other breakfast recipes:
- Zucchini Bars
- Buttermilk Cinnamon Rolls
- Sweet Potato Baby Arugula Frittata
- Cinnamon Roll Baked French Toast
- 5 Minute Protein Overnight Oats
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Spinach Zucchini Egg Muffins
Ingredients
- 6 large eggs
- 1 small zucchini
- 1/2 c chopped spinach
- 1/2 c white cheddar
- 1/2 tsp garlic powder
- Sea salt and cracked pepper to taste
Instructions
- Preheat oven to 375°F.
- Grate zucchini.
- In a medium bowl, whisk eggs together well.
- Add all other ingredients and whisk to combine.
- Spray or coat a muffin tin with olive oil or preferred oil and pour mixture to fill each about 2/3 full.
- This will fill about 6-8 muffins.
- Bake for about 15-17 minutes or until edges begin to brown and a toothpick comes out clean.
Notes
- Reheating instructions: to reheat these spinach zucchini egg muffins, place on a microwave safe dish and microwave for about 45 seconds to one minute if from the refrigerator. If from the freezer, 1 1/2 to 2 minutes, depending on your microwave.
- Make sure to grease your muffin tin! These egg muffins will get stuck to the pan if you don’t grease it really well. I put a generous amount of spray oil into each cavity.
- For a fun way to serve these: slice each muffin in half to make two thin circles. Form a sandwich using a sliced biscuit, toast or English muffin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! I embellished to add about 1/3 c sauteed onion handful of baby spinach (wilt, in the hot pan with onions) added those to eggs. I grated and salted the zucchini, and let it sit 10 min while oven preheated. mixed all together with 2oz grated pepperjack cheese and voila! They needed about 22 min to bake through.
Yum! And salting the zucchini is a brilliant idea. I just got a new oven so need to re-test these in it. I feel like my old oven ran a bit hot. Glad you enjoyed these Kristin!