Spinach Zucchini Egg Muffins
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!
Servings: 6 -8 muffins
- 6 large eggs
- 1 small zucchini
- ½ c chopped spinach
- ½ c white cheddar
- ½ teaspoon garlic powder
- Sea salt and cracked pepper to taste
Preheat oven to 375°F.
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 ⅔ 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.
- 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 ½ 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.
Calories: 108kcal | Carbohydrates: 2g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 126mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg