These Clean Egg Zucchini Muffins not only make the perfect healthy breakfast, but they’re super easy to make and are perfect to quickly grab on-the-go!
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Ok so I have a confession – these Clean Egg and Zucchini Muffins might just be my favorite (and most delicious) way to start off my morning.
These really are so good and incredibly easy to make at that! Let me go ahead and start off by prefacing that these little muffins might not exactly look half as appetizing as they taste, but boy are they are DELICIOUS. Seriously. I’m only sharing one photo since I didn’t want to scare you away from trying them, I think next time I’ll sprinkle the herbs on top instead of whisking them into the mixture so they won’t clump in certain spots. This recipe really is the perfect clean breakfast that you can easily make ahead of time and grab to on the go in the mornings that will give you energy and lots of nutrition. And if you are anything like me, you need quick breakfast ideas! I wish I was more of a morning person, but sadly the struggle is REAL. These egg muffins also keep well in the fridge for up to one week OR you can feel free to freeze them, but I always like to make them the morning of so that they’re nice and fresh 🙂
Simply chop and shred your veggies the night before, cover and refrigerate and you are all set to go the next day! Hope you enjoy these as much as we did!
Clean Egg and Zucchini Muffins
Ingredients
- 14 egg whites
- 4 whole eggs
- 4 green onions, chopped
- 2 carrots, shredded
- 1/2 red bell pepper, minced
- 1/2 zucchini, shredded
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- Sprinkle of sea salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
- Combine veggies in a large bowl and fill each muffin tin about 2/3 full. Whisk eggs and seasonings in a large mixing bowl and using a 1/3-cup measuring cup, scoop egg mixture and fill each muffin tin to the top.
- Bake muffins for 30 minutes, until they’ve risen and are slightly browned. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these and they’re amazing! So fluffy!!!
I added my spices to the veggies to prevent the clumping and it worked great. A little coconut oil in the pan and they slid right out.
Thanks for the recipe!
I would worry a bit about these sticking to the pan. Non-stick spray won’t do enough. I’d specify a non-stick pan. Also, a little dusting of flour might help give the edges (the bottom part of the ‘muffin’ a little crispness. I know it breaks the whole ‘skinny’ thing, but using butter on the pan for a little flavour, adding a small amount of chopped ham to the mix, and topping with a little grated cheddar would send these over the top, for me.
That sounds delicious David! Feel free to make these your own and those are great suggestions! 🙂
I did two batches of this recipe and the first one was terrible because the mixture was far too wet. After 90 minutes in the oven, the egg was overcooked but the muffin was still too wet to get it out of the pan. I had to dig out the muffins and got all that gunk under my nails. The zucchini has to be dried out with paper towels before you mix up the veggies and pour on the egg mixture. I did this on the second batch and it was much better … it cooked through properly and the seasonings were much better because they were not floating away. The other trick is to lightly saute the veggies before putting them in the pan and that will ensure a more evenly cooked muffin.
WOW, these look awesome! It’s going to take some prep time to sort out all the egg whites, but I’m sure so WORTH it!