These Clean Egg Zucchini Muffins not only make the perfect healthy breakfast, but they’re super easy to make and are ideal for grabbing on the go.
I have a little confession: these Clean Egg and Zucchini Muffins are one of my favorite ways to start the day. They’re simple, nutritious, and travel well. The muffins may not win a beauty contest, but they make up for it in flavor and convenience. If you want a protein-packed, vegetable-forward breakfast that you can prepare ahead, these are excellent.
Prep the vegetables the night before—chop the green onions, shred the carrots and zucchini, and mince the bell pepper—then refrigerate them in a covered container. In the morning, whisk the eggs, combine everything, and bake. The muffins keep well in the fridge for up to a week, or you can freeze them for longer storage. I usually prefer to make them the morning I plan to eat them so they’re at their freshest, but they are still great reheated.
Clean Egg and Zucchini Muffins
Quick, healthy egg muffins loaded with zucchini and vegetables—perfect for meal prep and busy mornings.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6 (about 12 muffins depending on size)
Ingredients
- 14 egg whites
- 4 whole eggs
- 4 green onions, chopped
- 2 carrots, shredded
- 1/2 red bell pepper, minced
- 1/2 zucchini, shredded
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a standard muffin tin with cooking spray or line with silicone muffin liners.
- In a large bowl, combine the chopped green onions, shredded carrots, minced bell pepper, and shredded zucchini. Stir to mix the vegetables evenly.
- In a separate large mixing bowl, whisk together the egg whites, whole eggs, dried basil, dried oregano, sea salt, and pepper until smooth.
- Spoon the vegetable mixture into each muffin cup so each is about two-thirds full. Using a 1/3-cup measuring cup or a scoop, pour the egg mixture over the vegetables, filling each muffin cup to the top.
- Bake for about 30 minutes, or until the muffins have risen slightly and are lightly browned on top. A toothpick inserted into the center should come out clean.
- Remove from the oven and allow the muffins to cool for a few minutes before transferring them to a wire rack. Serve warm or let cool completely before refrigerating or freezing.
Storage & Tips
- Make ahead: Chop and shred the vegetables the night before to save time in the morning.
- Refrigerate: Store in an airtight container for up to one week.
- Freeze: Place cooled muffins in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for longer storage. Reheat from frozen in the oven or microwave.
- Customize: Swap or add vegetables and herbs to suit your taste—spinach, mushrooms, or a bit of grated cheese work well if desired.
Nutrition
Nutrition information is an approximation.
Serving: 2 egg muffins | Calories: 123 kcal | Carbohydrates: 3.5 g | Protein: 15.8 g | Fat: 3.1 g | Saturated Fat: 0.7 g | Fiber: 1 g | Sugar: 1.5 g
Enjoyed this recipe? Leave a comment below to share your tweaks and favorite variations.