Name: Zucchini and Cheese Egg Muffins
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Asiatique
Ingredients: 1 tablespoon (15 ml) avocado oil; 1 medium zucchini, diced into small pieces (2 scant cups when diced); 8 large eggs; 2 tablespoon (30 ml) fresh dill; 2 tablespoon (30 ml) fresh chives; 2 tablespoon (30 ml) fresh parsley; 1/2 teaspoon (3 ml) sea salt; 1/2 teaspoon (3 ml) freshly ground black pepper; 3-4 cloves garlic, minced; A knob of butter (a small chunk of butter for greasing the pan); ½ cup crumbled feta (100 g); 3-4 spring onions, finely chopped (white and green parts)

Description

Discover how to make delicious Zucchini and Cheese Egg Muffins with our easy recipe. Perfect for a quick breakfast or snack, these muffins are both tasty and nutritious!

Ingredients

Scale

1 tablespoon (15 ml) avocado oil
1 medium zucchini, diced into small pieces (2 scant cups when diced)
8 large eggs
2 tablespoon (30 ml) fresh dill
2 tablespoon (30 ml) fresh chives
2 tablespoon (30 ml) fresh parsley
1/2 teaspoon (3 ml) sea salt
1/2 teaspoon (3 ml) freshly ground black pepper
3–4 cloves garlic, minced
A knob of butter (a small chunk of butter for greasing the pan)
½ cup crumbled feta (100 g)
3–4 spring onions, finely chopped (white and green parts)

Instructions

Set your oven to 350°F (175°C) and get a non-stick muffin tin ready for a dozen muffins.
Warm a pan on medium-high heat and drizzle in the avocado oil, then add the diced zucchini.
Stir the zucchini regularly for around 10 minutes until it achieves a golden hue and soft texture without becoming mushy.
While the zucchini is cooking, beat the eggs together with fresh dill, chives, parsley, sea salt, pepper, and the minced garlic until well combined. Set this mixture aside for later.
Use a small chunk of butter to coat the muffin tin thoroughly.
Evenly distribute the cooked zucchini among the 12 muffin compartments, then sprinkle crumbled feta and finely chopped spring onions on top.
Carefully pour the egg mixture into each compartment, filling them almost to the brim.
Place the muffin tin in the oven and bake for 22-25 minutes or until the edges release from the pan and the tops are lightly browned.
If the egg muffins are sticking, gently slide a butterknife around each one to help release them, though they should come out easily. Enjoy your meal!

Notes

Dice zucchini uniformly to 1/4 inch for even cooking and browning.
Whisk eggs with herbs and garlic until slightly frothy for fluffier muffins.
Cool zucchini before adding to muffin tin to avoid premature egg cooking.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: Asiatique

Nutrition

Calories: 250
Fat: 12g
Protein: 20g

Keywords: avocado oil muffins, zucchini egg muffins, feta dill muffins, baked egg cups, chive parsley omelets, garlic spring onion muffins