Zucchini & Egg Breakfast Muffins

Makes 6 large or 12 small muffins


  • 3 medium zucchini, coarsely grated (about 3 cups)
  • 9 eggs, lightly beaten
  • ¼ cup milk or water
  • ¼ cup fresh parsley, chopped
  • ½ cup cheddar cheese, grated (optional)
  • Salt and pepper, to taste

How to:

  • Preheat oven to 180C (355 F). Spray a 6 hole muffin tray with olive or coconut oil cooking spray, ensuring each hole is well-coated.
  • In a medium bowl, whisk beaten eggs and milk (or water) until combined.
  • Add zucchini, parsley, cheese (if using), salt and pepper. Mix until combined.
  • Pour zucchini and egg mixture evenly between muffin cups, checking that the mix is almost to the top.
  • Bake for about 25-30 minutes or until cooked through and lightly golden.



Ana AlarconComment