With just a few simple ingredients, you can bake up these Egg Cups packed with zucchini and cheese to make an easy breakfast or lunch option for the kids. They store well in the fridge for days, and they’re packed with nutrition too!

egg cups recipe with zucchini with berries and crackers

Egg Cups

This simple recipe is one I turn to when I want a protein-packed meal component for both the kids and myself. They work really well with zucchini, but you can change up the veggie according to what you have on hand.

But the thing I love best? That I can add veggies AND stash them into the fridge to reheat for easy meals on future days.

These savory muffins are a balanced mix of veggies,  protein, and complex carbs, so they are a good way to start the day. Or, you can serve them as a snack or a simple lunch or dinner option.

We like them served with ketchup, salsa, or even guacamole.

ingredients in egg cups with zucchiniIngredients You Need

To make this recipe you’ll need:

  • Zucchini
  • Eggs
  • Cornmeal or flour: You can also use a gluten-free flour mix if desired.
  • Shredded mozzarella or cheddar cheese
  • Grated parmesan cheese

TIP: You can add ½ teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if you want.

how-to-make-zucchini-egg-cups-step-by-stepStep-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to see the full recipe at the bottom of the post.

  1. Shred the zucchini and squeeze out as much of the liquid as you can. The drier, the better.
  2. Add the zucchini to a bowl with the rest of the ingredients.
  3. Stir together gently, but thoroughly.
  4. Add to a greased muffin pan and bake.

TIP: Be sure to grease your pan well to help ensure that they don’t stick. Use a paring knife around the edges to help release the muffins if needed.

baked egg muffins with zucchini

Frequently Asked Questions

Why do egg cups stick to my pan?

I had issues with egg muffins sticking to my pan and I realized it was my pan, not the recipe. I now have this mini muffin pan from Wilton and it’s wonderfully nonstick! I recommend greasing the pan well with nonstick spray. I use regular Pam since it’s very consistent and reliable. It can also help to let the muffins cool for a few minutes before you remove them from the pan so they have a chance to firm up a smidge.

What can I use besides zucchini?

You can use an equal amount of grated raw yellow squash, carrot, sweet potato, or finely chopped broccoli for the zucchini. You can also add in a tablespoon or two of diced ham or crumbled cooked bacon.

How can I serve egg cups to a baby?

You can offer a whole one baby-led weaning style or dice one up into small pieces for babies over about 9 months.

zucchini-egg-cups-with-berries-and-crackers

How to Store

Store 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.

Best Tips for Success

  • To make these gluten-free: Use gluten-free cup for cup flour or cornmeal.
  • To prevent sticking, grease your pan well with nonstick spray and use a paring knife to loosen the edges about a minute after pulling them out of the oven.
  • Trade in yellow squash, grated carrot, grated sweet potato, or finely chopped broccoli for the zucchini.
  • Add a few tablespoons crisp cooked bacon or diced ham if desired.
  • Add ½ teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if desired.
  • Serve with a dip of ketchup, salsa, ranch, or guacamole.
  • You may also like Zucchini Baby Food, Egg Muffins with Veggies, Veggie Muffins, and Pizza Muffins.

I’d love to hear your feedback on this recipe if you try them, so please comment below to share!

This recipe was first published June 2018.

zucchini egg cups with berries and crackers

Easy Egg Cups (with Zucchini and Cheese)

Feel free to double the recipe to make a full 24 mini muffins! We like to stash these in the fridge to eat all week, so having more is usually helpful in our house.
5 from 5 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Breakfast
Calories 73kcal
Servings 6 (Makes 12 mini muffins)

Ingredients

  • 1/2 cup shredded zucchini or yellow squash (squeezed very dry and packed tightly to. measure; from about 1 medium zucchini)
  • 1/2 cup shredded mozzarella or cheddar cheese
  • 1 tablespoon grated Parmesan
  • 1/4 cup all-purpose flour (or cornmeal)
  • 2 eggs (lightly beaten)

Instructions

  • Preheat the oven to 375 and grease a mini muffin tin well with nonstick spray.
  • Combine all ingredients into a bowl and mix well to combine. Fill prepared muffin tin with batter, using about 1 tablespoon in each.
  • Bake for 14-16 minutes, or until the edges are just starting to brown and the tops are firm to the touch.
  • Remove from oven and let sit for a minute. Use a paring knife to help loosen the edges of the muffins if needed. Serve warm or at room temperature.

Notes

  • 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.
  • Gluten-free: Use gluten-free cup for cup flour or cornmeal.
  • To prevent sticking, grease your pan well with nonstick spray and use a paring knife to loosen the edges about a minute after pulling them out of the oven.
  • Trade in yellow squash, grated carrot, grated sweet potato, or finely chopped broccoli for the zucchini.
  • Add a few tablespoons crisp cooked bacon or diced ham if desired.
  • Add ½ teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if desired.
  • Serve with a dip of ketchup, salsa, ranch, or guacamole.

Nutrition

Serving: 2muffins, Calories: 73kcal, Carbohydrates: 5g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 93mg, Potassium: 61mg, Fiber: 1g, Sugar: 1g, Vitamin A: 170IU, Vitamin C: 2mg, Calcium: 67mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

    1. Parchment liners would be less likely to stick if that’s an option. Or spray paper ones lightly with nonstick spray

    1. The texture may not be totally the same but the recipe should still work. I’d add 1-2 additional eggs to make up for the lost volume.

  1. 5 stars
    Another amazing recipe from Amy! I’ve made so many of yours and thought it’s about time I post a review. Made these today and my 2.5 year old LOVED them. He ate 4 in a row (and mine weren’t mini lol, more like giant, so probably equivalent to 10 minis). I loved them too, so delicious.

    Love following you on Instagram. So many good ideas, recipe and entertaining content!

    Big fan of yours and many thanks from Toronto, Ontario, Canada

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