Prep time: 20 mins | Servings: 6
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 3 Points
Protein: 8g
Net Carbs: 6g
Fat: 9g
Calories: 140 kcal
Description
These delightful, savory veggie cheese egg muffins are packed with wholesome goodness and vibrant flavor! Featuring a golden medley of grated zucchini, carrots, and melted cheese folded into a fluffy, perfectly baked base, these portable treats make a brilliant grab-and-go breakfast or a healthy, satisfying snack.
Anti-Inflammatory Highlights
Fresh Veggies (Zucchini & Carrots): Provide an abundance of dietary fiber, vitamins A and C, and essential antioxidants to support overall immune function and cellular health.
Eggs & Olive Oil: Deliver high-quality bioavailable protein and healthy monounsaturated fats to nourish the body and keep you energized.
Ingredients
3 large eggs
1 medium zucchini, grated
1/2 cup cheese, grated (or 1 medium potato, grated)
1 medium carrot, grated
1/4 cup fresh chives or parsley, chopped
1/2 cup cheddar cheese, shredded, optional but recommended
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp black pepper
2 tbsp olive oil or melted butter
Cooking spray or muffin liners
Instructions
1. Prep the Oven & Pan: Preheat your oven to 375°F (190°C). Grease a standard 6-cup muffin tin with cooking spray or line it with paper muffin liners.
2. Squeeze the Veggies: Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture to prevent the muffins from becoming soggy.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, olive oil (or melted butter), and chopped fresh chives or parsley until well combined.
4. Add Vegetables & Cheese: Stir in the grated zucchini, grated carrot, grated cheese (or potato), and shredded cheddar cheese directly into the egg mixture.
5. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Gently fold the dry ingredients into the wet vegetable mixture until just incorporated without overmixing.
6. Fill & Bake: Divide the batter evenly among the 6 muffin cups. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Serve & Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or pack for later!