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.
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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!
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Recipe Card
5-Ingredient Egg Bites Recipe
Get ready to enjoy these amazing Egg muffin bites, 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.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 8 large eggs
- 1 + ¾ cup grated and squeezed zucchini, about 1 medium zucchini
- 1 teaspoon baking powder
- 1 cup grated cheddar , or mozzarella cheese
- 4 tablespoon chopped green onions , or chives
- salt to taste
- black pepper to taste
INSTRUCTIONS
- 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.
NOTES
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.
- 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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 92kcalCarbohydrates: 1gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 129mgSodium: 153mgPotassium: 105mgFiber: 0.2gSugar: 1gVitamin A: 333IUVitamin C: 4mgCalcium: 116mgIron: 1mg
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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!