Make-Ahead Protein-Packed Zucchini Egg Muffins

These Make-Ahead Protein-Packed Zucchini Egg Muffins are filled with fresh zucchini, cottage cheese, sharp cheddar, and herbs for a fluffy, satisfying breakfast you can enjoy all week long.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Keyword: breakfast recipe, brunch recipe, easy recipe, make ahead

Servings: Servings

Calories: 184kcal

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Kitchen Essentials

Mini Muffin Tins

Rectangle Muffin Pan

Ingredients

12 Large Eggs
1½ Cups Cottage Cheese full-fat (4%) cottage cheese
2 Cups White Cheddar Cheese shredded
1 Medium Zucchini grated and well drained
2 Green Onions thinly sliced
1 Cup Fresh Basil or parsley chopped
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
2 to 4 Tablespoons All-Purpose Flour
Optional toppings: cooked bacon pieces diced ham, sliced green onions, or fresh chives

Instructions

Grate the zucchini and squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
1 Medium Zucchini
Add the eggs, cottage cheese, salt, pepper, and garlic powder to a blender. Blend for about 10 seconds until smooth.
12 Large Eggs, 1½ Cups Cottage Cheese, 1 Teaspoon Salt, 1 Teaspoon Black Pepper, 1 Teaspoon Garlic Powder
If mixing by hand, whisk the eggs thoroughly before stirring in the cottage cheese.
Fold in the zucchini, cheddar cheese, green onions, fresh herbs, and flour. Mix until evenly is combined.
2 Cups White Cheddar Cheese, 2 Green Onions, 1 Cup Fresh Basil, 2 to 4 Tablespoons All-Purpose Flour
Heat the oven to 350°F.
Grease a 12-cup muffin pan generously. Divide the mixture evenly between the muffin cups, filling each nearly to the top.
Top with bacon, ham, or extra herbs if desired.
Optional toppings: cooked bacon pieces
Bake for 40 to 50 minutes, until the centers are set and the tops are lightly golden.
Allow the egg muffins to cool for about 5 minutes before removing from the pan.

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Notes

Why Cottage Cheese Works So Well

If you've never added cottage cheese to eggs before, you're in for a pleasant surprise. Once blended, the cottage cheese melts right into the eggs, adding extra protein while creating a soft, creamy texture that stays moist after baking.

It's one of the easiest ways to make egg muffins that don't turn dry or rubbery.

Tips for Success

Squeeze the Zucchini Well

Removing as much moisture as possible keeps the egg muffins light instead of watery.

Blend the Eggs

A quick blend with the cottage cheese creates a smoother, fluffier mixture than whisking alone.

Don't Overbake

Bake only until the centers are set. Overbaking can make the eggs tougher after reheating.

Grease the Muffin Pan Generously

Egg muffins are notorious for sticking. Use plenty of cooking spray or oil, or line the pan with silicone muffin liners.

Freshly shredded cheese melts more smoothly than pre-shredded varieties.
Let the muffins cool a few minutes before removing them from the pan.
Silicone muffin liners make cleanup much easier.
Fresh herbs provide the brightest flavor, but dried herbs work in a pinch. Use about one-third the amount if substituting dried herbs.

These egg muffins are delicious warm, at room temperature, or cold straight from the refrigerator.

Nutrition