Full disclosure, because I like to keep it real with you all – I totally forgot to spray the muffin tins before adding the ingredients, so the bottoms of these egg cups did NOT look pretty, hence the awkward angling of these photos.
So, remember to spray your muffin tins! I love organic olive oil cooking spray. Or, if you’re baking, I love coconut oil spray.
Even though these muffin bottoms don’t look as pretty as they can be, these are still delicious – and a great way to start the day!
My mother was the first person to introduce egg muffins to me. It was one Easter, I can’t quite remember which one, and she was having everyone over as usual and she decided to make egg muffins for everyone, to keep it easy (instead of making individual omelettes, frittatas, or scrambled eggs.)
We loved them – they’re like mini frittatas in a cup, basically! I love how portable they are and how you feel like you’re eating a breakfast treat (because they’re in muffin form.)
I chose to go with a summer theme for these, because I imagine you guys walking to the farmer’s market one Saturday morning, buying all these ingredients (nothing better than farm fresh eggs) and then coming back to your home and making these muffins. With some great weekend music playing.
However, whenever, or wherever you make these, I know you’re going to love them!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 4 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Summer Egg Muffins with Zucchini Noodles
- 1 large zucchini Blade D, noodles trimmed
- ½ cup slivered basil
- 3 cups cherry tomatoes quartered
- salt and pepper
- ¾ cup shredded mozzarella cheese
- 18 large eggs whisked
- Preheat the oven to 375 degrees. Grease the muffin cavities with olive oil cooking spray and then pack each with zucchini noodles, about halfway. Top with basil and tomatoes. Season with salt and pepper. Top with a pinch of mozzarella (about 1 tablespoon) and pour over the eggs, about three-quarters of the way to the top.
- Bake in the oven for 20-25 minutes or until eggs have set completely. Pop the egg muffins out of the cavities and serve.