Go Back
–+ servings
a bunch of egg bites in a bowl.

Egg Muffin Recipe

Julia | The Yummy Bowl
Get ready to enjoy these amazing Egg muffin bites, perfect for any time of day or as a convenient grab-and-go breakfast option. This recipe is freezer-friendly, allowing for easy reheating whenever you need a quick snack or breakfast.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 11 muffins
Calories 92 kcal

INGREDIENTS
  

  • 8 large eggs
  • 1 + ¾ cup grated and squeezed zucchini, about 1 medium zucchini
  • 1 teaspoon baking powder
  • 1 cup grated cheddar , or mozzarella cheese
  • 4 tablespoon chopped green onions , or chives
  • salt to taste
  • black pepper to taste

INSTRUCTIONS
 

  • Preheat oven to 350°F (180°C). Grease the muffin pans with a thin layer of oil so you can easily remove the muffins after baking.
  • Grate one medium zucchini, wrap in a linen towel or cheese cloth, and squeeze out excess moisture. You should end up with about 1 + ¾ cup of grated zucchini.
  • Thoroughly whisk the eggs until they are fully combined.
  • Then gently stir in all the remaining ingredients.
  • Divide the mixture into either 10-11 muffin cups. If you are using 12 muffin pan, fill the empty tins with water so that the bites cook evenly.
  • Bake for 30 minutes.

NOTES

Use a toothpick or knife to check the center of a muffin. If it comes out clean, they are done. If not, bake a little longer.
  • To Store. Let the muffins cool down before storing. Refrigerate for 3 days. 
  • To Freeze. Wrap each muffin individually in plastic wrap or aluminum foil to prevent them from sticking together. Place them in a freezer bag with as much air removed as possible to minimize the risk of freezer burn. Freeze for 3 months. 
  • To Reheat. Thaw them in the fridge overnight if frozen. Reheat in microwave in 30-second intervals until warmed through or in the oven at 175°C for about 10 to 15 minutes.
How to avoid watery/spongy egg bites:
  • Drain grated zucchini well before adding to the batter.
  • Ensure egg muffins are fully cooked before removing from the oven.
  • Maintain a balanced ratio of veggies and cheese to avoid mushiness.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 92kcalCarbohydrates: 1gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 129mgSodium: 153mgPotassium: 105mgFiber: 0.2gSugar: 1gVitamin A: 333IUVitamin C: 4mgCalcium: 116mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!