Easy, low-carb, gluten-free Zucchini Egg Muffins will become your new favorite snack, breakfast or side dish. Or, all of the above.
They’re inspired by Zucchini Feta Cakes and have many of the same ingredients, except that we dropped the Panko breadcrumbs to make them ketogenic.
And, they don’t cook on the stove-top either. Much like our Cauliflower Muffins Recipe, they cook in a muffin tin.
We love using mini muffin tins as a short-cut to bite-sized zucchini tots. There’s no rolling involved. Just press everything down in the muffin tin and gently pop each one out when they’re done.
Pass them off as tots, breakfast muffins, a snack or a side dish! Heck, I can eat the whole plate and call it dinner!
Prepare zucchini shreds and mix them together in a bowl with feta cheese, red onion and egg. Scoop the mixture into a muffin tin and bake.
They’re not difficult to make. However, the firmness of the zucchini and egg muffin will differ depending upon how you prepare the ingredients.
Start with 2 medium-sized zucchini. Using a grater with larger holes, grate the zucchini. Do not peel it first. The skin is good for you and adds to the firmness of the muffin.
Place the zucchini shreds on a clean dish towel. Fold the towel and squeeze. The towel will become wet and a little liquid should start to drip out too.
Measure 2 cups of compressed zucchini shreds. To repeat, measure the 2 cups AFTER compressing!
There is a little room for variation. Extra shreds will lead to a zucchini tot. Fewer shreds will lead to a quiche-like Zucchini and Egg muffin.
Both are delicious! And, if you have any shreds left over, make Zucchini Muffins or Chocolate Zucchini Brownies. 🙂
If you purchase feta cheese already crumbled, use a fork to further crumble larger pieces. It’s not absolutely necessary, but it does allow the wonderful cheese flavor to be more evenly distributed.
This recipe can be made in mini muffin tins or regular muffin tins. It could even be doubled and baked in a 8 or 9 inch square baking dish.
Adjust the cook time accordingly. The center should be cooked through and firm. Add about 5 minutes to the cook time for regular sized muffins.
Zucchini Egg Muffins can be frozen before or after making them! It works the same way as Crustless Quiche to make ahead and freeze.
To freeze before cooking: Mix the ingredients together and freeze them in a plastic bag, removing excess air before sealing it. Defrost in the refrigerator overnight and then cook as you normally would.
To freeze after cooking: Wrap individual zucchini egg muffins in plastic wrap. Store the individually wrapped muffins in a container or freezer bag. Heat it the microwave and 30 second intervals.
Don’t forget to label everything! For the best results, use within 2 months of freezing.
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Zucchini Egg Muffins are low-carb, gluten-free and super easy to make. They'll become your new favorite snack or breakfast.
Preheat oven to 350 degrees F.
Using a grater with large holes, grate zucchini into shreds.
Spread zucchini shreds out on a clean dish towel. Close towel and turn to squeeze out excess moisture.
Measure 2 cups of zucchini shreds for this recipe and reserve any leftover shreds for another use.
Combine ingredients in a large bowl.
Scoop mixture into mini muffin tins coated to prevent sticking. Press the mixture down with the back of a spoon to tightly compact in each muffin tin well.
Bake for 25 minutes or until firm and starting to brown.
Gently remove from tins and enjoy!
The yield will be about 18 mini muffins or 6 regular sized muffins. Add 5 minutes to the cook time for regular-sized muffin tins.
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