Zucchini Carrot Egg Muffins
By Better Plate RecipesZucchini Carrot Egg Muffins bake squeezed-dry zucchini, finely shredded carrot, eggs, almond milk, mozzarella, and chives or green onion in a standard 12-cup tin. The recipe makes six servings of two muffins, with set 160°F centers and enough cooling time for clean release.
Why You’ll Love This Recipe
These egg muffins are simple, practical, and easy to keep in the fridge for busy mornings. The eggs and almond milk create a soft baked base, while shredded zucchini and carrot add vegetables without making the muffins feel heavy. Mozzarella gives them a mild cheesy flavor, and chives or green onion add a fresh savory note. The most important step is squeezing the zucchini well, because extra water can make egg muffins wet or spongy. Once baked, the muffins are easy to portion, pack, and reheat. They are not fancy, but they are exactly the kind of breakfast that helps when you want something ready without making eggs from scratch every morning. They also work well when you want a small savory bite beside toast or fruit.
What Makes This Recipe Work
Egg muffins need a good balance of eggs, vegetables, and moisture. The zucchini adds tenderness, but it also holds a lot of water, so squeezing it dry is what keeps the muffins from turning soggy. Carrot adds color and a little natural sweetness without releasing as much liquid. Almond milk loosens the eggs just enough to keep the texture softer, while mozzarella melts through the cups and gives them a mild savory finish. Chives or green onion make the flavor brighter. The muffins are done when they puff up, look set in the center, and no longer jiggle when the pan is gently moved. A toothpick or small knife should come out with no wet egg. Letting them cool briefly also helps the edges release from the pan.
Ingredient Notes & Easy Swaps
Zucchini: Measure about 1 cup before squeezing. Salt it with 1/4 teaspoon, wait 5 minutes, and squeeze until it weighs roughly half as much and no longer drips; excess water is the main cause of soggy egg muffins.
Carrot: Finely grated carrot softens within the egg-baking time. Thick shreds can remain firm, so use the small holes of a box grater or short food-processor shreds.
Eggs: Use all 10 eggs listed to fill 12 standard cups, even though fewer eggs appear in the preparation photo. Four eggs would not provide enough mixture for the stated yield. An egg-free replacement has not been tested for this egg-based recipe.
Almond milk: For a tree-nut-free batch, replace the almond milk with unsweetened oat milk, soy milk, or dairy milk. Keep the amount at 1/4 cup; extra liquid makes the centers slower to set.
Mozzarella: Part-skim mozzarella melts gently without dominating the vegetables. Cheddar or Monterey Jack works in the same amount. For dairy-free muffins, use plant milk and a dairy-free shredded cheese labeled for melting; expect slightly softer centers.
Chives or green onion: The preparation photo shows chives, but either listed option works. Chives are milder; green onion is sharper. Parsley or dill can replace them in the same two-tablespoon amount.
Salt: The first 1/4 teaspoon draws water from the zucchini and is squeezed away with some of that liquid; the remaining 1/4 teaspoon seasons the eggs. Do not add the full amount directly to the egg mixture.
Zucchini Carrot Egg Muffins
Description
Zucchini Carrot Egg Muffins bake squeezed-dry zucchini, finely shredded carrot, eggs, almond milk, mozzarella, and chives or green onion in a standard 12-cup tin. The recipe makes six servings of two muffins, with set 160°F centers and enough cooling time for clean release.
Ingredients
- 1 small zucchini, grated (about 1 cup or 115 g before squeezing)
- 1 medium carrot, finely grated (about 1/2 cup or 55 g)
- 1/2 tsp fine salt, divided
- 10 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 tsp black pepper
- 1/2 cup (2 oz) shredded part-skim mozzarella cheese
- 2 tbsp chopped fresh chives or green onion
- Nonstick cooking spray, for thoroughly coating a standard 12-cup muffin tin
Instructions
- 1Equipment: a standard 12-cup muffin tin, nonstick spray, a box grater, a clean kitchen towel, 2 medium bowls, a whisk, a silicone spatula, a 1/4-cup measure or ladle, a small knife, and an instant-read thermometer. Set a rack in the center of the oven and preheat to 350°F.
- 2Thoroughly spray the bottom and sides of all 12 muffin cups. Baked egg sticks readily to dry metal, so leave no bare patches.
- 3Grate the zucchini to make about 1 cup and place it in one bowl. Toss with 1/4 teaspoon of the salt and let it stand for 5 minutes while you finely grate the carrot.
- 4Wrap the salted zucchini in the clean towel and squeeze firmly over the sink until no steady drops remain. Loosen the compacted shreds with your fingers.
- 5Crack the 10 eggs into the second bowl. Add the 1/4 cup almond milk, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk for 30 seconds, until evenly pale yellow with no clear streaks.
- 6Stir in the dry zucchini, 1/2 cup carrot, 1/2 cup mozzarella, and 2 tablespoons chives or green onion. Stir the bowl again after every few scoops so the vegetables and cheese do not settle.
- 7Divide the mixture evenly among the 12 muffin cups, filling each about two-thirds to three-quarters full.
- 8Bake on the center rack for 18 to 22 minutes. The muffins should be puffed, the centers should not jiggle, and muffins checked in two different areas of the pan should reach 160°F.
- 9Cool in the tin for 5 minutes. Run the small knife around each edge and lift the muffins out. Serve 2 muffins per person.
Tips and Tricks
- 1
Squeeze until the zucchini stops dripping: A quick press is not enough. Removing the water lets the eggs set around the vegetables instead of forming wet pockets.
- 2
Use a fully coated metal tin: Spray up the sides as well as the bottoms; the muffins puff above the initial fill line and can stick at the upper edge.
- 3
Redistribute between scoops: Carrot, zucchini, and cheese sink faster than egg. One gentle stir after every three or four cups keeps the batch even.
- 4
Test more than one muffin: Oven hot spots can set the outer cups before the center cups. Checking two locations at 160°F prevents both underbaking and unnecessary drying.
Nutrition
Serving size: 2 egg muffins (1/6 recipe)
Calories: 160kcal, Protein: 13g, Carbs: 3g, Fat: 10g, Fiber: 1g, Sugar: 1g, Sodium: 385mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.