Get ready to enjoy a healthy 5-ingredient egg breakfast - an easy zucchini Egg Bites recipe! Perfect for any time of day or as a convenient grab-and-go breakfast option, this recipe is freezer-friendly, allowing for easy reheating whenever you need a quick snack or breakfast.
Try more healthy breakfast recipes like this detox beet juice, spicy scrambled eggs, tropical mango smoothie and baked oatmeal.
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Ingredients
Egg Bites are like mini frittatas, customizable with your favorite ingredients like veggies, cheese, and meat. This recipe uses just 5 ingredients not counting salt & pepper!
- Eggs - this recipe uses 8 large grade A eggs. whole pieces for 11 muffins.
- Zucchini - grated and squeezed. Use small to medium zucchinis because they tend to be more flavorful and contain less liquid than large ones.
- Baking powder - zucchini and eggs are dense ingredients, so adding baking powder helps lift and leaven the batter, making the muffins fluffy and soft.
- Cheese - you can use cheddar, mozzarella, or a combination of both! This will add tons of cheesy flavor and gooey texture to the dish.
- Green onions or chives- give the dish a pleasant savory kick.
- Salt and black pepper- to taste.
Step by step photos can be found below the recipe card.
How to avoid watery/spongy egg bites:
- Drain grated zucchini well before adding to the batter.
- Ensure egg muffins are fully cooked before removing from the oven.
- Maintain a balanced ratio of veggies and cheese to avoid mushiness.
Tips
- Avoid overmixing the batter. Egg muffins may fall apart if the batter incorporates too much air.
- Take time to whisk the eggs properly to ensure the even distribution of the yolks and whites. This will give the muffins a better texture.
- Don't skimp on seasoning. Eggs can be bland without proper seasoning like salt and pepper. Add according to taste.
- Use freshly grated cheese. Pre-grated cheese contains anti-clumping additives which affect how well they melt. Freshly grated cheese will make the muffins richer and smoother.
- Egg white bites - you can also make this recipe with egg whites, for this double the egg amount.
- Do not overbake. The top center may look underdone when you remove the muffins from the oven, but they will set further as they cool.
- Add enough cheese. Aside from the eggs, the cheese will also bind the ingredients together. Reducing the amount may affect the texture of the breakfast egg muffins.
Storing & Freezing Leftover Egg Bites
- To Store. Let the muffins cool down before storing. Refrigerate for 3 days. If you have leftover zucchini, follow these tips on how to store zucchini.
- To Freeze. Wrap each muffin individually in plastic wrap or aluminum foil to prevent them from sticking together. Place them in a freezer bag with as much air removed as possible to minimize the risk of freezer burn. Freeze for 3 months.
- To Reheat. Thaw them in the fridge overnight if frozen. Reheat in microwave in 30-second intervals until warmed through or in the oven at 175°C for about 10 to 15 minutes.
- To Make Ahead. Mix the egg batter and refrigerate for up to 2 days. When ready to bake, allow to come to room temperature and bake!
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
5-Ingredient Egg Bites Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C). Grease the muffin pans with a thin layer of oil so you can easily remove the muffins after baking.
- Grate one medium zucchini, wrap in a linen towel or cheese cloth, and squeeze out excess moisture. You should end up with about 1 + ¾ cup of grated zucchini.
- Thoroughly whisk the eggs until they are fully combined.
- Then gently stir in all the remaining ingredients.
- Divide the mixture into either 10-11 muffin cups. If you are using 12 muffin pan, fill the empty tins with water so that the bites cook evenly.
- Bake for 30 minutes.
Nutrition
Notes
- To Store. Let the muffins cool down before storing. Refrigerate for 3 days.
- To Freeze. Wrap each muffin individually in plastic wrap or aluminum foil to prevent them from sticking together. Place them in a freezer bag with as much air removed as possible to minimize the risk of freezer burn. Freeze for 3 months.
- To Reheat. Thaw them in the fridge overnight if frozen. Reheat in microwave in 30-second intervals until warmed through or in the oven at 175°C for about 10 to 15 minutes.
- Drain grated zucchini well before adding to the batter.
- Ensure egg muffins are fully cooked before removing from the oven.
- Maintain a balanced ratio of veggies and cheese to avoid mushiness.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
How To Make Egg Bites
- Prep. Preheat oven to 350°F (180°C). Grease the muffin pans with a thin layer of oil so you can easily remove the muffins after baking.
- Grate 1 zucchini, wrap in a linen towel or cheese cloth, and squeeze out excess moisture. You should have about 1 + ¾ cup of grated zucchini.
- Make the muffin batter. Thoroughly whisk the eggs until they are fully combined. Then gently stir in all the remaining ingredients.
- Place in muffin pan. Divide the mixture into either 10-11 muffin cups.
- Bake. Bake for 30 minutes.
- Use a toothpick or knife to check the center of a muffin. If it comes out clean, they are done. If not, bake a little longer. I love to serve this for brunch along with a smoothie or beet juice and mini pancakes.
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Julia | The Yummy Bowl
kids love these bite size breakfast egg muffins - cold or warm!