Zucchini and Corn Egg Muffins

Ever have one of those mornings where you need something easy, healthy, and handheld? These Zucchini and Corn Egg Muffins are just that. Light, fluffy, and bursting with veggies, they’re perfect for busy weekdays or meal prepping for the week ahead.

Growing up, I loved anything savory for breakfast. These muffins remind me of those little quiches my mom used to make, but they’re even easier. Think of them as mini frittatas, but you don’t need fancy pans—just a muffin tin!

Let’s break it down and get you cooking.

Why You’ll Love This Recipe

• Super simple: Everything comes together in 40 minutes.
• Versatile: You can change up the veggies, cheese, or spices to suit your taste.
• Great for meal prep: Make them ahead of time and just reheat during the week.
• Healthy: Packed with protein, veggies, and no weird ingredients.

No excuses. You’ve got this!

The Basics: What You Need to Know

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12 muffins
• Difficulty: Crazy easy (even for beginners!)

Equipment Checklist

• A 12-cup muffin tin (if you don’t have one, just halve the recipe and use a smaller tin).
• Box grater (for the zucchini).
• Mixing bowls and a whisk.
• Non-stick spray or muffin liners to avoid any sticky disasters.

Ingredients: Simple and Flexible

Here’s what you’ll need:

For the Egg Base:

• 6 large eggs
• ½ cup milk (any kind works—regular, almond, oat, etc.)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional but adds a great smoky kick!)

For the Veggies & Cheese:

• 1 medium zucchini (about 1 ½ cups, grated).
• ¾ cup corn kernels (fresh, frozen, or canned—just make sure canned is drained).
• 2 green onions, finely chopped.
• ¼ cup parsley (optional for a pop of fresh flavor).
• 1 cup shredded cheddar or mozzarella (or whatever cheese you have on hand!).

Pro Tips for Ingredients

• Zucchini Prep: After grating, wrap it in a clean kitchen towel and squeeze. You’ll be shocked by how much water comes out. No soggy muffins allowed!
• Cheese Swaps: Cheddar is classic, but don’t be afraid to experiment. Feta, gouda, or parmesan would all work beautifully.
• Corn: Fresh corn is amazing in summer, but frozen or canned is great year-round.

How to Make Zucchini & Corn Egg Muffins

Let’s get cooking! This step-by-step guide makes it foolproof.

Step 1: Preheat Your Oven

Heat up your oven to 375°F (190°C). Grease your muffin tin or line it with silicone liners (trust me, it’ll save you some cleanup).

Step 2: Grate & Prep the Zucchini

This step is key. Grate the zucchini and then squeeze out the water. A lot of water. Why? If you skip this, your muffins might end up mushy. Aim for zucchini that’s dry to the touch before adding it to the mix.

Step 3: Whip Up the Egg Mixture

In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and smoked paprika. You want everything nice and smooth. No clumps of spice hiding out!

Step 4: Add the Veggies & Cheese

Fold the zucchini, corn, green onions, parsley (if using), and cheese into the egg mix. Stir gently so everything is evenly distributed. Don’t overmix! You’re not making batter here, just combining.

Step 5: Fill the Muffin Tin

Using a ladle or spoon, pour the mixture into your muffin cups. Fill each about ¾ of the way. They’ll puff up a little while baking.

Step 6: Bake

Slide the muffins into your preheated oven and bake for 20–25 minutes. They should look golden on top and feel firm to the touch. If you’re unsure, poke one with a toothpick—it should come out clean.

Step 7: Cool & Enjoy

Let them cool in the tin for 5 minutes before transferring to a cooling rack. They’re best served warm, but honestly, they’re good cold too!

Variations & Customizations

Make these muffins your own! Here are a few ideas:

Dietary Swaps

• Dairy-Free: Use plant-based milk and swap the cheese for a vegan alternative or nutritional yeast.
• Low-Carb: Skip the corn and add more greens like spinach or diced broccoli.
• Vegetarian: They already are! But you could add extra veggies like red peppers or mushrooms.

Add Some Heat

Sprinkle in red chili flakes or a dash of hot sauce for a spicy kick.

Seasonal Swaps

• Summer: Use zucchini and fresh basil.
• Fall: Swap zucchini for grated carrots or butternut squash.
• Winter: Add some sautéed spinach or kale.

Serving Ideas & Storage Tips

How to Serve

• Plate them on a bed of arugula for a fancy breakfast vibe.
• Pair with avocado slices or a dollop of yogurt for a balanced meal.

Storing & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap muffins individually and freeze for up to 2 months.
• Reheating: Microwave for 20–30 seconds or warm in the oven at 350°F for 5–10 minutes to keep the texture just right.

Make-Ahead Tip

You can prep the egg mixture the night before. Just give it a stir in the morning, pour into the tin, and bake fresh.

Final Thoughts

And there you have it—easy, healthy muffins you can whip up in no time. These are perfect for weekday breakfasts, school lunches, or even a light dinner with a side salad.

Got leftovers? Freeze them. Need variety? Switch up the veggies or cheese. These muffins are forgiving, flexible, and downright tasty.

So go ahead—give them a try, and let me know how they turn out. I’m betting they’ll become a regular in your kitchen, just like they are in mine!

Print