Zucchini & Cheddar Egg Muffins
Hands up if you want a new grab-and-go breakfast for busy weekday mornings! These mini frittatas are a portable, perfectly portioned, and substantial meal-in-a-muffin. My husband and I love knowing we have a fun, savory breakfast like this waiting for us, especially on cold mornings. Prepping breakfast ahead for weekday mornings is a favorite Whole Nourishment tip. This simple task pares down decisions we must make first thing in the day, sets us up to make the nourishing decisions we want to be making, and allows more time to sit and calmly eat breakfast (another Whole Nourishment tip!).
With bites of zucchini, tart and chewy sun-dried tomatoes, sharp cheddar, Dijon mustard, and smoked paprika, these egg muffins are full of flavor and goodness that guarantees you a positive start to the day. This is my go-to egg muffin recipe because it relies heavily on pantry staples and is assembled quickly. But if I have leftover roasted sweet potato or am in the mood to par-boil regular potatoes, I'll swap those in for zucchini. Other times I'll throw in a handful of chopped spinach. But Dijon mustard and smoked paprika (or a similar spice - see notes in the recipe) are non-negotiables. Dijon may sound odd paired with eggs, but it's a trick I use to elevate and round out the flavor of frittatas and baked omelets. If you've made my Brunch Frittata with Chimichurri you'll know what I'm talking about.
The mornings are getting cold here in Madrid, so these egg muffins have come back into the breakfast rotation. I've been making versions of them for years. They're a tried-and-true staple, but I can't believe I'm just now sharing them with you. Better late than never, and I hope they become a fun staple in your house too!
Zucchini + Cheddar Egg Muffins
Makes 12 egg muffins
Notes: Select a zucchini that's narrow and firm because it will have fewer seeds and be less watery. The recipe calls for smoked paprika, but other high-octane flavors also work. Here are a few other favorites: chipotle chili powder; sriracha, harissa sauce, red or green curry paste.
- 1 medium zucchini, cut into small bite-size pieces
- 8 sun-dried tomatoes, chopped
- 1/2 cup (45 gr) sharp cheddar cheese, shredded, divided
- 8 large eggs
- 1 tsp. Dijon mustard
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt + generous amount of freshly ground black pepper
- Preheat oven to 176 C/350 F
- Line a standard 12-cup muffin tin with silicone liners or place a silicone muffin tin on a baking sheet. Evenly distribute zucchini, sun-dried tomatoes, and half the cheese in each cup.
- Crack eggs into a large mixing bowl with a pouring spout. Add remaining ingredients and whisk well. If your mixing bowl does not have a pouring spout, transfer whisked eggs to a Pyrex glass measuring cup (or something similar with a pouring spout). Pour eggs into muffin cups and scatter remaining cheese on top.
- Bake for 20-25 minutes, until muffins have puffed and tops are lightly golden brown.
- Let cool slightly in muffin tin, then transfer to a wire rack to finish cooling. These can be made ahead and stored in the fridge for 4-5 days. Reheat in oven, toaster over, or microwave.