Keto Zucchini Egg Muffins Recipe

Breakfast just got tastier with these Keto Zucchini Egg Muffins. Keto-friendly, easy to make ahead, this egg muffin recipe is so delicious! One bite and you will be hooked!

Keto Zucchini Egg Muffins Recipe Ingredients

• 1 large zucchini (about 2 1/2 cups when chopped)
• 8 eggs
• 1 tomato
• 2 cups fresh spinach
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon baking powder

Optional:

• shredded cheddar or mozzarella cheese, if desired

Keto Zucchini Egg Muffins Recipe Instructions

1. Preheat oven to 350 degrees.
2. Beat eggs in a large bowl for a couple of minutes for them to be airy enough.
3. Add smoked paprika, salt, pepper, and baking powder and whisk again.
4. Chop zucchini, tomato, and spinach into small pieces.
5. Drain tomato and zucchini extra water for it not to end in the egg cups. Add them with the egg mixture. Add shredded cheddar or mozzarella cheese, if desired. Stir to combine.
6. Use a non-stick cooking spray to coat the muffin spaces of a muffin tin.
7. Place eggs mixture in the muffin tin, almost to the top being careful not to overflow the recipient.
8. Cook egg cups for 25 minutes or until firm and slightly brown in the edges.
9. Enjoy! Serve with mayonnaise or aioli, yum!

Other Items Needed

• Muffin Pan
• Non-Stick Cooking Spray
• Mixing Bowl
• Whisk

Keto Zucchini Egg Muffins Recipe Nutrition

Serves 12

Calories 49, Total C 2g, Fiber 1g, Sugar 1g, Fat 3g, Protein 4g

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Tips

• These egg cups have a fluffy, airy consistency due to the baking powder. For a firmer texture take the baking powder out and add 1/4 cup of flour (coconut flour for a keto diet, and cornstarch for a gluten-free diet).
• You can keep leftovers in an airtight container for up to 3 days.
• Trade zucchini for shredded broccoli or cauliflower.

Here are a few photos we took while making this amazing recipe.

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Keto Zucchini Egg Muffins Recipe

One bite and you will be hooked! SOOO GOOD!

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Course Appetizer

Cuisine American

Servings 12 servings

Calories 49

Equipment

• Muffin Pan
• Non-Stick Cooking Spray
• mixing bowl
• whisk

Ingredients

  

1x2x3x

• 1 large zucchini about 2 1/2 cups when chopped
• 8 eggs
• 1 to mato
• 2 cups fresh spinach
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon baking powder

Optional:

• shredded cheddar or mozzarella cheese if desired

Instructions

 

• Preheat oven to 350 degrees.
• Beat eggs in a large bowl for a couple of minutes for them to be airy enough.
• Add smoked paprika, salt, pepper, and baking powder and whisk again.
• Chop zucchini, tomato, and spinach into small pieces.
• Drain tomato and zucchini extra water for it not to end in the egg cups. Add them with the egg mixture. Add shredded cheddar or mozzarella cheese, if desired. Stir to combine.
• Use a non-stick cooking spray to coat the muffin spaces of a muffin tin.
• Place eggs mixture in the muffin tin, almost to the top being careful not to overflow the recipient.
• Cook egg cups for 25 minutes or until firm and slightly brown in the edges.
• Enjoy! Serve with mayonnaise or aioli, yum!

Notes

Tips

• These egg cups have a fluffy, airy consistency due to the baking powder. For a firmer texture take the baking powder out and add 1/4 cup of flour (coconut flour for a keto diet, and cornstarch for a gluten-free diet).
• You can keep leftovers in an airtight container for up to 3 days.
• Trade zucchini for shredded broccoli or cauliflower.

Nutrition

Serving: 1serving | Calories: 49 | Carbohydrates: 2g | Protein: 4g | Fat: 3g | Fiber: 1g | Sugar: 1g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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