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Zucchini and Corn Egg Muffins

Zucchini and Corn Egg Muffins
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These Zucchini and Corn Egg Muffins are a quick, healthy, and delicious breakfast or snack. Packed with shredded zucchini, sweet corn, and cheese, these savory muffins are perfect for meal prepping and busy mornings. They’re light, protein-rich, and easy to customize with your favorite ingredients.

Ingredients

Scale

Egg Mixture:

  • 6 large eggs
  • ½ cup milk (any type)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)

Veggies & Cheese:

  • 1 medium zucchini (grated, ~1 ½ cups)
  • ¾ cup corn kernels (fresh, frozen, or canned)
  • 2 green onions (finely chopped)
  • ¼ cup fresh parsley (optional)
  • 1 cup shredded cheddar or mozzarella

Instructions

  1. Prep Your Oven: Preheat to 375°F (190°C). Spray a muffin tin with non-stick spray or line with silicone muffin liners.
  2. Grate and Drain Zucchini: Shred zucchini using a box grater, then wrap in a clean kitchen towel and squeeze out excess moisture.
  3. Whisk the Egg Base: In a mixing bowl, whisk together eggs, milk, garlic powder, salt, black pepper, and smoked paprika until smooth.
  4. Combine Ingredients: Gently fold in the zucchini, corn, green onions, parsley (if using), and shredded cheese until evenly mixed.
  5. Fill Muffin Cups: Divide the batter evenly among 12 muffin cups, filling each ¾ full.
  6. Bake: Bake for 20–25 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Let muffins cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or store for later.

Notes

  • Serving Suggestions: Plate muffins with arugula, avocado slices, or a side of Greek yogurt for a balanced meal.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Wrap individually and freeze for up to 2 months.
  • Reheating: Warm in the microwave for 20–30 seconds or in an oven at 350°F (175°C) for 5–10 minutes.
  • Customization: Swap cheddar for feta, or add diced red pepper or spinach for more variety.

Find it online: https://cakeshungry.com/zucchini-and-corn-egg-muffins/