Zucchini Egg Muffins with Cottage Cheese
Blended cottage cheese keeps these Zucchini Egg Muffins soft and fluffy, while shredded zucchini adds extra vegetables without overpowering the flavor. Perfect for meal prep breakfasts or snacks.
Servings: 12
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
Calories: 94kcal | Carbohydrates: 2g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 255mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg
