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These Zucchini Egg Muffins are soft, fluffy, and perfect for meal prep. The blended cottage cheese creates an incredibly creamy texture while the shredded zucchini add freshness. They’re an easy high-protein breakfast that’s just as good reheated as it is fresh from the oven.
Breakfasts that are easy to make ahead always end up on repeat in my house, and these Zucchini Egg Muffins are no exception. They’re soft, packed with protein, and an easy way to use up extra zucchini while making busy mornings easier.
If you’re looking for more high-protein breakfast ideas, try my Savory Overnight Oats or Meal Prep Breakfast Sandwiches.
The Secret to Soft, Fluffy Zucchini Egg Muffins
One thing I noticed while creating this recipe is that texture comes down to two simple steps. Blending the cottage cheese into the eggs creates a smooth, creamy mixture without noticeable curds, while gently squeezing the shredded zucchini removes enough moisture to keep the muffins light and fluffy.
I also like adding the zucchini directly to each muffin cup instead of mixing it into the egg mixture. It helps distribute the zucchini so every muffin gets the perfect amount.
Why I keep coming back to this recipe:
- Soft and fluffy. Blending the cottage cheese into the eggs creates a creamy mixture that bakes into soft tender egg muffins.
- Protein-packed. Eggs, cottage cheese, and cheddar cheese combine to make a satisfying breakfast that helps keep you fill throughout the morning.
- A great way to use zucchini. The zucchini adds vegetables to every bite without overpowering the flavor, making these a simple way to use extra summer zucchini.
- Made for meal prep. These reheat well, making them an easy breakfast for busy weekdays.
- Easy to customize. Swap the cheddar for another cheese or add cooked bacon, sausage, spinach, or diced bell peppers to make them your own.
Ingredient Notes
A few simple ingredients help give these zucchini egg muffins their soft texture, cheesy flavor, and high-protein boost.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Cottage cheese: Don’t worry, if you’re not a cottage cheese fan, you won’t see or taste it once it’s blended. It simply makes the egg mixture richer and fluffier while adding extra protein.
- Zucchini: No need to peel the zucchini. The peel softens and adds a little color and nutrition. You also don’t need to remove every bit of moisture from the zucchini, just gently squeeze out the excess so the muffins stay fluffy instead of watery.
- Cheddar cheese: Sharp cheddar adds the most flavor, but mild cheddar, Monterey Jack, mozzarella, or a Mexican cheese blend all work well.
- Eggs: Large eggs create the best texture and structure for the muffins.
- Green onions: Adds a mild onion flavor without overpowering the zucchini. Chives also work well if you have them on hand.
My Favorite Way to Customize Them
- Bacon and cheddar: Add cooked bacon. You can also try cooked sausage.
- Spinach and feta: Swap the cheddar cheese for feta cheese and add spinach.
- Southwest style: Use pepper jack cheese and add diced peppers.
- Other vegetables: Add other vegetables like mushrooms, peppers, or spinach.
How to Make Zucchini Egg Muffins
- Prep the egg mixture: Preheat the oven to 325°F. Use a silicone muffin pan or grease 12-cup muffin pan with non-stick cooking spray. Set aside, then add the eggs, cottage cheese, cheddar cheese, salt, and pepper to a high speed blender.
- Blend until smooth: Blend the mixture until completely smooth.
- Remove excess moisture from the zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze gently to remove excess water (about 2-3 tablespoons of water).
- Divide the zucchini into the cups: Add the zucchini and green onions to the muffin pan, dividing evenly into each muffin cup.
- Add the egg mixture to the pan: Pour the egg mixture into the muffin pan, filling each cup evenly.
- Bake: Bake the egg muffins for 24-25 minutes, until the eggs are set.
Jamie’s Tips
A Few Tips Before You Bake
- Use a silicone muffin pan if possible. The egg muffins release much more easily from silicone than a traditional metal pan, and they’re much easier to clean up.
- Don’t overbake them. Remove the muffins as soon as the centers are set. Overbaking can make them firmer after reheating.
- Let them cool for a few minutes. Allow the muffins to rest for about 5 minutes before removing from the pan.
Storage and Meal Prep
These Zucchini Egg Muffins are one of my favorite breakfast meal prep recipes because they reheat well and stay soft throughout the week.
Store the cooled egg muffins in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, microwave for 20-30 seconds or until warmed through.
For longer storage, freeze the muffins in a freezer-safe container or bag for up to 3 months. I like to freeze them in a single layer first, then transfer them to a freezer bag so they’re easy to grab one or two at a time.
Meal Prep Tip
I usually make a batch at the beginning of the week and keep a few in the fridge for quick breakfasts. I’ll pair them with a Cottage Cheese Bagel or Protein Biscuit, and if I want something sweeter alongside them, I’ll enjoy them with Banana Bread Overnight Oats.
They also make a great high-protein snack when you need something quick between meals.
Other High Protein Breakfast Recipes
If you’ve made and loved these Zucchini Egg Muffins with Cottage Cheese or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Zucchini Egg Muffins with Cottage Cheese
Ingredients
- 9 eggs
- 1 cup cottage cheese
- 3/4 cup shredded cheddar cheese
- 1 1/4 cups shredded zucchini
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 325 degrees F. Use a silicone muffin pan (preferred) or prep a 12 tin muffin pan using muffin liners or non-stick cooking spray. Set aside.
- Add the eggs, cottage cheese, cheddar cheese, salt and pepper to a high speed blender. Blend until completely smooth.
- Place the shredded zucchini into a clean kitchen towel and squeeze gently to remove excess water (about 2-3 tbsp water).
- Add zucchini and green onion to the muffin pan, dividing evenly into each muffin cup.
- Pour in the in egg mixture, filling each cup evenly.
- Bake 24-25 minutes until the egg are set.
Notes
- Blend the cottage cheese until smooth. This ensures that it melts into the eggs and creates the best texture.
- Remove excess moisture from zucchini. Make sure to gently squeeze the zucchini with a clean towel before adding to the muffin cups.
- Use a silicone muffin pan, if possible. If using a metal pan, grease it well.
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
