Cheesy Potato & Zucchini Egg Muffins

🧀 Cheesy Potato & Zucchini Egg Muffins

Ingredients

• 2 medium potatoes (peeled and grated)

• 1 medium zucchini (grated and squeezed of excess moisture)

• 4 large eggs

• 1/2 cup milk

• 1 cup cheddar or mozzarella cheese (shredded)

• 2 green onions (finely chopped)

• 1 tsp salt, black pepper, and garlic powder

Instructions

1. Prep & Pre-heat: Preheat your oven to 190°C (375°F) and grease a standard muffin tin with oil or cooking spray.

2. Mix Veggies & Cheese: In a large bowl, combine the grated potatoes, grated zucchini, green onions, and half of the shredded cheese. Divide this mixture evenly among the muffin cups.

3. Make the Egg Blend: In a separate bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder. Pour the egg mixture evenly over the potato and zucchini cups.

4. Top & Bake: Sprinkle the remaining cheese on top of each muffin. Bake for 20 to 25 minutes until the eggs are fully set and the tops are golden brown and crispy.

5. Serve: Let them cool for a few minutes before running a knife around the edges to pop them out. Serve warm!