Cheesy Zucchini and Potato Egg Muffins

Description

These savory, portable breakfast bites feature finely diced potatoes, tender zucchini slices, and a rich, fluffy egg mixture packed with melted cheese and fresh green onions. They bake up golden brown with a delightfully crispy cheese crust, making them a perfect grab-and-go morning meal or snack.

Ingredients

• Veggies & Potatoes:

  • 1 medium zucchini, thinly sliced or diced

  • 1 cup potatoes, peeled and finely diced

  • 2 green onions, finely chopped (plus extra for garnish)

• Egg Base:

  • 6 large eggs

  • 1/4 cup milk or heavy cream

  • Salt and freshly ground black pepper to taste

  • 1/2 tsp garlic powder

• Cheese:

  • 1 cup shredded cheddar or mozzarella cheese (divided)

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and generously grease a standard 12-cup muffin tin with cooking spray or butter.

2. Pre-cook the Potatoes and Zucchini: Sauté the diced potatoes in a skillet with a little oil until tender and slightly golden. Lightly sauté the zucchini slices to remove excess moisture.

3. Mix the Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth.

4. Assemble in Muffins Cups: Evenly distribute the cooked potatoes, zucchini, and half of the chopped green onions across the muffin cups. Pour the whisked egg mixture over the vegetables until each cup is mostly full.

5. Add Cheese: Top each muffin generously with the shredded cheese.

6. Bake: Bake for 18–20 minutes, or until the eggs are completely set and the cheese on top is melted, bubbly, and golden brown.

7. Serve: Let cool for a few minutes before running a knife around the edges to remove them. Garnish with remaining fresh green onions and serve warm.