Baked Egg Muffins with Zucchini & Onion
Make-ahead savory egg muffins loaded with grated zucchini, onion and a little mozzarella — portable, low-carb breakfasts that reheat well.
- Calories
- 420
- Protein
- 26g
- Carbs
- 7g
- Fat
- 33g
Per serving
Ingredients
For 4 servings · 30 min total
- egg8
- grated zucchini2 cup
- yellow onion1/2
- shredded mozzarella1 cup
- olive oil1 tbsp
- salt1/2 tsp
- black pepper1/4 tsp
Instructions
- 1Preheat oven and lightly oil a muffin tin.
- 2Sauté finely chopped onion in a little olive oil until translucent, then cool slightly.
- 3Whisk eggs with salt and pepper, stir in grated zucchini, cooked onion and mozzarella.
- 4Divide mixture into the muffin tin and bake until eggs are set and lightly golden.
- 5Let cool briefly, then remove muffins; they store well in the fridge and reheat in the microwave.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.