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Easy Savory Zucchini and Cheddar Frittata Muffins

zucchini and cheddar frittata muffins - featured image

These savory zucchini and cheddar frittata muffins are quick, easy, and perfect for meal prep. They are tender, flavorful, and hold up well refrigerated or frozen for convenient breakfasts or snacks.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup milk (whole or 2%, can substitute unsweetened almond milk)
  • 2 green onions, thinly sliced
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly cracked
  • Olive oil or non-stick spray (for greasing muffin tin)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your muffin tin lightly with olive oil or non-stick spray.
  2. Grate the zucchini using a box grater or food processor. Optionally squeeze out excess moisture for firmer muffins.
  3. In a large bowl, whisk 6 large eggs until fully combined. Add 1/4 cup milk, garlic powder, salt, and pepper. Whisk again until smooth and slightly frothy.
  4. Fold in the grated zucchini, shredded cheddar, and sliced green onions. Stir gently to combine without overmixing.
  5. Pour the mixture evenly into 12 muffin cups, filling each about 3/4 full.
  6. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbeat the eggs to keep muffins fluffy. Grate zucchini finely to avoid sogginess. Grease muffin tin well to prevent sticking. Let muffins rest before unmolding. Variations include adding roasted red peppers, spinach, or swapping cheddar for other cheeses. Can be frozen for up to 3 months.

Nutrition

Keywords: zucchini muffins, frittata muffins, savory muffins, meal prep, breakfast muffins, cheddar cheese, easy breakfast