Fluffy Zucchini Egg Cups with Cottage Cheese
Fresh zucchini, fluffy eggs, and plenty of cheddar cheese come together in these easy Zucchini Egg Cups. They're a delicious make-ahead breakfast that's packed with protein and fresh garden flavor. Whether you're looking for a quick weekday breakfast, meal prep for busy mornings, or another tasty way to use up summer zucchini, these baked egg muffins are sure to become a favorite.
Servings: 12 Servings
Calories: 118kcal
As an Amazon Associate I earn from qualifying purchases.
Equipment
Ingredients
- 12 Large Eggs
- 1½ Cups Cottage Cheese full-fat (4%) cottage cheese
- 2 Cups White Cheddar Cheese shredded
- 1 Medium Zucchini grated and well drained
- 2 Green Onions thinly sliced
- 1 Cup Fresh Basil or parsley chopped
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 2 to 4 Tablespoons All-Purpose Flour
- Optional toppings: cooked bacon pieces diced ham, sliced green onions, or fresh chives
Instructions
- Grate the zucchini and place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink until very little liquid remains.1 Medium Zucchini
- In a blender or large bowl, combine the eggs, cottage cheese, salt, pepper, and garlic powder. Blend for about 10 seconds until smooth. If whisking by hand, beat the eggs thoroughly before stirring in the cottage cheese.12 Large Eggs, 1½ Cups Cottage Cheese, 1 Teaspoon Salt, 1 Teaspoon Black Pepper, 1 Teaspoon Garlic Powder
- Fold in the drained zucchini, shredded cheddar cheese, green onions, chopped herbs, and flour until evenly combined.2 Cups White Cheddar Cheese, 2 Green Onions, 1 Cup Fresh Basil, 2 to 4 Tablespoons All-Purpose Flour
- Preheat the oven to 350°F.
- Generously grease a standard 12-cup muffin pan with cooking spray or oil. Divide the mixture evenly among the muffin cups, filling each nearly full.
- If desired, sprinkle bacon, diced ham, extra green onions, or chives over the tops.Optional toppings: cooked bacon pieces
- Bake for 40 to 50 minutes, or until the centers are fully set and the tops are lightly golden.
- Allow the egg cups to cool for about five minutes before carefully removing them from the pan.
Notes
Kitchen Tips
- Use freshly shredded cheese whenever possible for the best melting.
- A blender creates the fluffiest egg mixture, but whisking works well too.
- Grease the muffin tin generously since baked eggs love to stick.
- Let the egg cups cool for about five minutes before removing them from the pan.
- Full-fat cottage cheese creates the fluffiest texture.
- Fresh herbs add much more flavor than dried herbs.
- Don't overbake. Remove the egg cups as soon as the centers are set.
- Silicone muffin pans or silicone liners make removal even easier.
- Allow the egg cups to cool slightly before removing them from the pan.
Recipe Notes
- The flour helps absorb any remaining moisture from the zucchini, but if your zucchini is exceptionally dry after squeezing, 2 tablespoons is plenty.
- These egg cups are delicious served warm or cold, making them ideal for breakfast meal prep, picnics, or packed lunches.
Nutrition
Calories: 118kcal | Carbohydrates: 4g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 431mg | Potassium: 106mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 0.3mg