Soft, chewy, and cheesy, these decadent egg muffins are not to be missed. They are deliciously indulgent, full of zucchini, low in carbs, and have no added oil or sugar. They are also really good if you are looking for a high-protein treat. The only thing wrong with them? They are hard to stop eating! I love making the mini versions for brunch get-togethers or as hors d’oeuvres when I want to impress at a dinner party. I recommend buying pre-grated cheese for this, or using the fine grater on your food processor. If you only have a regular grater, get ready for a workout—this is a lot of cheese! – Eat to Love by Mikaela Reuben, Appetite by Random House®
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Zucchini Parmesan Egg Muffins
Servings 12 muffins
Ingredients
- 6 cups grated unpeeled zucchini
- 1 tbsp sea salt
- 3 cups finely grated parmesan cheese see note
- 1 cup almond meal
- ¼ cup chopped fresh thyme leaves
- ¼ cup finely chopped green onions
- 1 tsp fresh ground pepper
- ½ tsp onion powder
- 5 eggs beaten
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin or 24-cup mini muffin tin with muffin cup liners or parchment paper, or use a silicon muffin tray.
- Place the grated zucchini and salt in a colander and massage the salt into the zucchini for 15 seconds. Let sit for 20 minutes, then gather the zucchini in a dish towel or a fine-mesh sieve and squeeze until dry.
- In a large bowl, combine the zucchini, parmesan, almond meal, thyme, green onions, pepper, and onion powder, mixing thoroughly. Add the eggs and stir well to combine.
- Add about ⅓ cup of the mixture to each muffin cup if making standard muffins, or 2 tablespoons if making mini muffins.
- Bake regular muffins for 30 minutes or mini muffins for 20 minutes, until golden brown on top. Serve warm.
- Store leftover muffins in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving.
- Variation: You can replace the parmesan with either pecorino or Manchego if you would rather use a sheep cheese, for either health or flavor.
Notes
Excerpted from Eat to Love by Mikaela Reuben. Copyright © 2025 Mikaela Reuben. Photographs by Robyn Penn. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Posted in Breakfast & Brunch