by THEYUMMYBOWL
Enjoy these delicious egg muffin bites anytime! Perfect for a grab-and-go breakfast, they're freezer-friendly for quick reheating.
Preheat oven to 350°F (180°C) and grease muffin pans. Grate zucchini, wrap in a towel, and squeeze out moisture (yields 1¾ cups).
Whisk eggs thoroughly, then gently stir in all remaining ingredients.
Divide mixture into 10-11 muffin cups. If using a 12-cup pan, fill empty tins with water for even cooking.
Bake for 30 minutes. Enjoy!