Zucchini Egg Breakfast Cups
Zucchini Egg Breakfast Cups are easy baked egg bites made with fresh zucchini, cheese, herbs, and simple seasoning.
Ingredients
- 6 large eggs
- 1 cup grated zucchini
- 1/2 cup shredded cheddar
- 2 tbsp milk
- 2 tbsp chopped chives
- /4 tsp garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 350°F (175°C), grease six muffin cups generously, and squeeze excess liquid from the grated zucchini.
- Crack the eggs into a mixing bowl, add milk, garlic powder, salt, and pepper, then whisk until completely combined.
- Stir in the grated zucchini, shredded cheddar, and chopped chives until the vegetables and cheese are distributed evenly.
- Pour the egg mixture into the prepared muffin cups, filling each one about three-quarters full.
- Bake for 16–18 minutes until the centers are set and the tops have puffed slightly.
- Let the egg cups cool in the pan for 5 minutes, then loosen the edges gently with a small knife.
- Serve warm or refrigerate in a sealed container and reheat briefly for an easy breakfast later in the week.