Savory Egg and Zucchini Muffins

These Clean Egg Zucchini Muffins make a simple, nutritious breakfast or snack. They’re easy to prepare, portable for busy mornings, and can be made ahead to save time during the week.

Confession: these Clean Egg and Zucchini Muffins are one of my favorite ways to start the day. They deliver plenty of protein, a boost of vegetables, and they’re ready in under an hour. While they may not have the most polished appearance, the flavor and convenience more than make up for it. The recipe is forgiving—feel free to adjust the vegetables and seasonings to suit your taste. If you prefer a more even appearance, sprinkle fresh herbs on top before baking instead of folding them into the egg mixture.

These muffins are ideal for busy mornings. You can shred and chop the vegetables the night before, whisk the eggs and seasonings in the morning, and assemble the tins quickly. They store well in the refrigerator for up to a week and also freeze nicely—simply reheat in the microwave or oven for a few minutes until warmed through. Below is the full recipe with ingredients, clear instructions, and helpful tips for storage, variations, and reheating.

Clean Egg and Zucchini Muffins

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 black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly coat a standard 12-cup muffin tin with nonstick spray or line with silicone liners.
2. Combine the chopped and shredded vegetables (green onions, carrots, red bell pepper, zucchini) in a large mixing bowl and distribute them evenly among the muffin cups so each is about two-thirds full of vegetables.
3. In a separate large bowl, whisk together the egg whites, whole eggs, dried basil, dried oregano, and salt and pepper until well combined.
4. Using a 1/3-cup measuring cup or a ladle, pour the egg mixture over the vegetables in each muffin cup until the cups are filled to the top.
5. Bake for about 30 minutes, or until the muffins have risen, are set in the center, and are lightly browned on top. A toothpick inserted into the center should come out clean.
6. Allow the muffins to cool for a few minutes in the tin, then remove and transfer to a wire rack or plate. Serve warm or cool and refrigerate for later.

Notes & Tips

• Make-ahead: Prepare the vegetables the night before and store them covered in the refrigerator. In the morning, whisk the eggs and assemble the muffins for a quick bake.
• Storage: Refrigerate cooked muffins in an airtight container for up to one week. To freeze, place muffins in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to three months.
• Reheating: Microwave a refrigerated muffin for 30–60 seconds, or reheat in a preheated 350°F (175°C) oven for 8–10 minutes. Frozen muffins reheat from frozen in the oven for about 15–20 minutes at 350°F (175°C).
• Variations: Swap in spinach, mushrooms, chopped tomatoes, shredded sweet potato, or cooked lean sausage for different flavors. Replace dried herbs with fresh herbs like parsley or chives for a brighter taste.
• Portioning: This recipe yields about 12 standard muffins. Serving size shown below is two muffins.

Nutrition