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corn zucchini egg muffins on a table

Zucchini Corn Egg Muffins Recipe

Quick, healthy, and easy zucchini egg muffins recipe! Perfect for busy mornings or meal-prep. Try these protein-packed, veggie-loaded muffins today!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 12
Calories 120 kcal

Ingredients
  

  • 6 large eggs
  • 1 medium zucchini grated (about 1 cup, squeezed to remove moisture)
  • 1/2 cup shredded cheese cheddar, mozzarella, or your choice
  • 1/4 cup diced onion optional
  • 1/4 cup diced bell peppers optional
  • 1/2 cup corn fresh, frozen, or canned, drained
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional, for extra flavor
  • Non-stick cooking spray or muffin liners for the tin

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  • In a large bowl, beat the eggs until smooth.
  • Mix in the grated zucchini, shredded cheese, diced onion, diced bell peppers, corn, and seasonings (salt, pepper, garlic powder).
  • Grease a muffin tin or line with muffin liners.
  • Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
  • Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
  • Let cool for a few minutes before removing them from the tin.

Notes

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Place in a freezer-safe bag or container and freeze for up to 3 months. Reheat in the microwave for 30-40 seconds when ready to eat.