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+ servings
zucchini egg cups with berries and crackers

Easy Egg Cups (with Zucchini and Cheese)

Amy Palanjian
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 2 votes
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Breakfast
Cuisine American
Servings 6 (Makes 12 mini muffins)
Calories 73 kcal

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 1/2 teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if desired.
  • Serve with a dip of ketchup, salsa, ranch, or guacamole.

Nutrition

Serving: 2muffinsCalories: 73kcalCarbohydrates: 5gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 63mgSodium: 93mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 170IUVitamin C: 2mgCalcium: 67mgIron: 1mg
Keyword egg cups, egg cups recipe, egg muffins
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