With just a few simple ingredients, you can bake up these Egg Cups packed with zucchini and cheese to make an easy breakfast or lunch option for the kids. They store well in the fridge for days, and they’re packed with nutrition too!
Egg Cups
This simple recipe is one I turn to when I want a protein-packed meal component for both the kids and myself. They work really well with zucchini, but you can change up the veggie according to what you have on hand.
But the thing I love best? That I can add veggies AND stash them into the fridge to reheat for easy meals on future days.
These savory muffins are a balanced mix of veggies, protein, and complex carbs, so they are a good way to start the day. Or, you can serve them as a snack or a simple lunch or dinner option.
We like them served with ketchup, salsa, or even guacamole.
Ingredients You Need
To make this recipe you’ll need:
- Zucchini
- Eggs
- Cornmeal or flour: You can also use a gluten-free flour mix if desired.
- Shredded mozzarella or cheddar cheese
- Grated parmesan cheese
TIP: You can add ½ teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if you want.
Step-by-Step Instructions
Here’s a look at the simple process involved in making this recipe. Scroll down to see the full recipe at the bottom of the post.
- Shred the zucchini and squeeze out as much of the liquid as you can. The drier, the better.
- Add the zucchini to a bowl with the rest of the ingredients.
- Stir together gently, but thoroughly.
- Add to a greased muffin pan and bake.
TIP: Be sure to grease your pan well to help ensure that they don’t stick. Use a paring knife around the edges to help release the muffins if needed.
Frequently Asked Questions
I had issues with egg muffins sticking to my pan and I realized it was my pan, not the recipe. I now have this mini muffin pan from Wilton and it’s wonderfully nonstick! I recommend greasing the pan well with nonstick spray. I use regular Pam since it’s very consistent and reliable. It can also help to let the muffins cool for a few minutes before you remove them from the pan so they have a chance to firm up a smidge.
You can use an equal amount of grated raw yellow squash, carrot, sweet potato, or finely chopped broccoli for the zucchini. You can also add in a tablespoon or two of diced ham or crumbled cooked bacon.
You can offer a whole one baby-led weaning style or dice one up into small pieces for babies over about 9 months.
How to Store
Store in the fridge for up to 5 days in an airtight container. Store in a zip top freezer bag with as much air removed as possible in the freezer for up to 3 months. Warm in 15 second increments in the microwave or thaw overnight in the fridge.
Best Tips for Success
- To make these gluten-free: Use gluten-free cup for cup flour or cornmeal.
- To prevent sticking, grease your pan well with nonstick spray and use a paring knife to loosen the edges about a minute after pulling them out of the oven.
- Trade in yellow squash, grated carrot, grated sweet potato, or finely chopped broccoli for the zucchini.
- Add a few tablespoons crisp cooked bacon or diced ham if desired.
- Add ½ teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if desired.
- Serve with a dip of ketchup, salsa, ranch, or guacamole.
- You may also like Zucchini Baby Food, Egg Muffins with Veggies, Veggie Muffins, and Pizza Muffins.
I’d love to hear your feedback on this recipe if you try them, so please comment below to share!
This recipe was first published June 2018.
Easy Egg Cups (with Zucchini and Cheese)
Ingredients
- 1/2 cup shredded zucchini or yellow squash (squeezed very dry and packed tightly to. measure; from about 1 medium zucchini)
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 tablespoon grated Parmesan
- 1/4 cup all-purpose flour (or cornmeal)
- 2 eggs (lightly beaten)
Instructions
- Preheat the oven to 375 and grease a mini muffin tin well with nonstick spray.
- Combine all ingredients into a bowl and mix well to combine. Fill prepared muffin tin with batter, using about 1 tablespoon in each.
- Bake for 14-16 minutes, or until the edges are just starting to brown and the tops are firm to the touch.
- Remove from oven and let sit for a minute. Use a paring knife to help loosen the edges of the muffins if needed. Serve warm or at room temperature.
Notes
- To store: Keep in the fridge for up to 5 days in an airtight container. Store in a zip top freezer bag with as much air removed as possible in the freezer for up to 3 months. Warm in 15 second increments in the microwave or thaw overnight in the fridge.
- Gluten-free: Use gluten-free cup for cup flour or cornmeal.
- To prevent sticking, grease your pan well with nonstick spray and use a paring knife to loosen the edges about a minute after pulling them out of the oven.
- Trade in yellow squash, grated carrot, grated sweet potato, or finely chopped broccoli for the zucchini.
- Add a few tablespoons crisp cooked bacon or diced ham if desired.
- Add ½ teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if desired.
- Serve with a dip of ketchup, salsa, ranch, or guacamole.
Hi there. Thanks for this recipe can’t wait to try! Can I use almond flour instead? And if so does the amount change?
I haven’t tried it and it usually doesn’t absorb liquid the same say so the may not be as firm. A cup for cup style GF flour blend is a more straight forward sub if that’s an option.
Yum! Added salt, pepper, cumin, garlic powder and onion powder, and they are so yummy! Will be a staple in our house!
Made these with gluten free flour and cheddar. My 3 year old devoured them!
I’m so glad!
When I followed the recipe it only filled 7 mini muffins what did I do wrong???
We have a dairy allergy in our house, so I used shredded vegan mozzarella (Aldi brand) instead of the cheese and it worked beautifully! I also added 1/4 tsp salt and a few shakes minced onion and Italian seasoning. My 2 year old and I devoured them!
I’m so glad!
My choice of veg was sweet potato and I think I went a little over a cup which in turn made my muffins bright orange and tad sweet….it was a delicious mistake!, I and my 18 month old both loved it. However my batter did stick to the muffin tin so I will try baking it on a tray. Thanks for the wonderful recipe.
I love this recipe but rarely have made it because they stuck to my pan so badly. Even when I used Crisco for greasing. The other day I decided to experiment by lining a cookie sheet with parchment paper and dropped the mixture using my 2 Tablespoon measuring spoon. Problem solved! No need to spread the mixture out. Baked it with the same temperature and a couple extra minutes. Wonderful!
Thanks for sharing that!
Can I use whole wheat flour?
Sure
Hi, could I use a regular sized muffin tin?
Sure. I would fill no more than halfway and bake for a similar time, though perhaps 2 minutes longer.
I fulled regular 2/3 full and baked 22 minutes with great results. Has anyone frozen these?
If you freeze them, just blot them with a paper towel when you warm them up from frozen in case they let off a little moisture.
Is any time of cheese okay? Say Monteray Jack?
Yes, that is fine!
Hi, could i omit the flour? Would I need an extra egg?
Hi! The flour helps to create a muffin-like consistency, so if you don’t to use it, I would recommend this recipe which is similar (though softer) and is made without flour: https://www.yummytoddlerfood.com/egg-and-cheese-mini-muffins/
How much cormeal?
1/4 cup
Just wanna say how cute it the pooh plate!!! And gonna try your recipe tomorrow morning.
I know, it’s so adorable!
Hi, I want to use carrots instead of zucchini. So do I first shred carrots to equal a cup, then squeeze out the water, or is it one cup after squeezing?
You won’t need to squeeze out the water if using carrots. Just measure out a cup of grated carrots and add to the batter.
Hi, the only thing I don’t have is cornmeal. What can I use instead? Thanks