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Egg Muffins

These Zucchini and Egg Breakfast Muffins Are Great On The Go

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Zucchini and egg muffins are a great way to have a healthy breakfast.

Recipe Calories
Calories 121
Recipe Fat
Fat 8 grams fat
Recipe Prep Time
Prep Time 10 minutes
Recipe Cook Time
Cook Time 25 minutes
Recipe Yield
Yield 12 servings


  • 10 eggs or 2 1/2 cups eggbeaters
  • 1/2 cup chopped zucchini
  • 1 diced tomato
  • 1 tablespoon Italian seasoning
  • 1/4 cup low fat cheese


  1. Grease Muffin Tin.
  2. Preheat oven to 350 F.
  3. Mix all ingredients together.
  4. Spoon egg mixture into muffin individual muffin tins.
  5. Cook for 20-25 minutes or until the edges are golden brown.

If desired, place cooked cups in the freezer for up to 3 months. Reheat for 45 seconds for a quick, healthy breakfast!

1 muffin cup is 121 calories, 8 grams protein, 8 grams fat, 2 grams carbohydrate.

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