If you're like us and have had a steady stream of zucchini and yellow squash this past month, these egg muffins are a fantastic way to use it up! They are simple to mix together, store well in the fridge or freezer, and are perfectly sized for little eaters.
Our next door neighbors are actually our CSA farmers. They live in town but have land outside of town so every Tuesday, we simply walk across their driveway to pick up our box of veggies. We also get first dibs on any seconds—produce that may not look good enough to sell at market, but otherwise is fine—which means that we've been preserving a lot of excess tomatoes and zucchini. I do love sauteed zucchini with a little butter and salt, but you can only do that so many times, you know?
And I've found that I don't love the taste of frozen zucchini, but I do like it just fine when it's frozen already baked into something else—like these muffins.
Now I must be honest here: L won't eat these. It's not because she doesn't like them, it's because she's convinced herself that she thinks she doesn't like them. This happens from time to time with foods—chicken is currently also on that list—and I continue to make and offer it because I have a feeling she'll eventually come back around. (Plus, she ate this sort of egg muffin plenty when she was 1 and 2, so in my heart I know she's just acting her age.)
These muffins are a balanced mix of veggies, protein, and complex carbs, so they are a good way to start the day, or a nice snack option. Heck, they even make a super simple dinner! We like them (and by "we" I mean by husband and I) dipped in either ketchup or salsa. See how your little ones like them!
Mini Cheesy Zucchini Egg Muffins
Makes 12 mini muffins
- 1 cup shredded zucchini or yellow squash, squeezed very dry
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 tablespoon grated Parmesan
- 1/2 cup cornmeal
- 2 eggs, lightly beaten
- 1/2 teaspoon salt
- Preheat the oven to 375 and grease a mini muffin tin. Combine all ingredients into a bowl and mix well to combine. Fill prepared muffin tin with batter, filling each cup right to the brim. Bake for 14-16 minutes, or until the edges are just starting to brown and the tops are firm to the touch. Serve warm or at room temperature.
To store: Keep in the fridge for up to 5 days in an airtight container. Store in a zip top freezer bag with as much air removed as possible in the freezer for up to 3 months. Warm in 15 second increments in the microwave or thaw overnight in the fridge.