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Zucchini and Goat Cheese Egg Muffins
Original recipe: 6 servings · Prep: 10 min · Cook: 20 min · Total: 35 min
By PowerProteinPlates Editorial TeamPublished May 12, 2026 | Updated Oct 3, 2026
Mediterranean-Inspired
35 mins
high-proteineasy-recipesquick-meals
These six savory egg muffins combine grated zucchini, goat cheese and parsley. Squeeze excess moisture from the zucchini before mixing. The estimated 35 minutes includes five minutes of cooling after baking.
Prep
10 min
Cook
20 min
Total
35 min
Servings
6
Difficulty
easy
Cuisine
Mediterranean-Inspired
Ingredients
Servings
6
- 4 large eggs
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/3 cup crumbled goat cheese
- 2 tablespoons finely chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 cup almond flour (optional for extra binding and low-carb boost)
- 1 tablespoon olive oil (for greasing muffin tin)
Instructions
-
Preheat oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with olive oil.
-
Grate the zucchini finely and place it in a clean kitchen towel. Squeeze out excess moisture thoroughly.
-
In a bowl, whisk the eggs until smooth and slightly frothy.
-
Add grated zucchini, goat cheese, parsley, garlic powder, salt, black pepper, oregano, and almond flour (if using). Mix well until combined.
-
Divide the mixture evenly into muffin tin cups, filling each about 3/4 full.
-
Bake for 18-20 minutes or until set, golden on top, and a toothpick inserted comes out clean.
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Cool for 5 minutes before running a knife around the edges and gently removing the egg muffins.
-
Serve warm or at room temperature. Ideal as quick meals, snacks, or packed lunches.
Tips
Squeeze excess moisture from the grated zucchini before mixing. Divide the mixture evenly among six muffin cups and allow five minutes of cooling before removing.
More savory egg breakfasts
For another savory egg muffin recipe, try Mediterranean herb frittata muffins.
For a casserole-style egg breakfast, try baked egg and vegetable breakfast casserole.
Explore more savory breakfast ideas in our egg breakfast recipes.
Frequently Asked Questions
- How do I prepare the zucchini?
- Grate it, wrap it in a clean kitchen towel and squeeze out excess moisture before adding it to the eggs.
- How many egg muffins does this make?
- Divide the mixture among the six cups of the specified muffin tin.
Storage
Refrigerate the egg muffins promptly in a covered container and use within 4 days. Reheat only the portion needed until hot throughout.
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