Summer Egg Muffins with Zucchini Noodles

gluten freevegetarian
Summer Egg Muffins with Zucchini Noodles

Summer Egg Muffins with Zucchini Noodles

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.)

Summer Egg Muffins with Zucchini Noodles

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!

Summer Egg Muffins with Zucchini Noodles

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

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.

Serves 12

Summer Egg Muffins with Zucchini Noodles

15 minPrep Time

25 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

  1. 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.
  2. Bake in the oven for 20-25 minutes or until eggs have set completely. Pop the egg muffins out of the cavities and serve.

Notes

Per serving (1 out of 12 muffins) - Calories: 139, Fat: 10g, Saturated Fat: 3g, Carbs: 4g, Fiber: 1g, Sugars: 2g, Protein: 11g, Sodium: 153mg

7.8.1.2
733
https://inspiralized.com/summer-egg-muffins-with-zucchini-noodles

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image.

21 comments

Mary says:
They look awesome! Can you freeze them?
Sandra says:
If you want to freeze egg cups, let cool completely then wrap each egg cup individually in plastic wrap and transfer to a large freezer zip lock bag. Freeze up to one month. To serve from freezer, either thaw overnight in the fridge then re-warm in microwave or oven, or take directly from the freezer to the microwave and heat until thawed and warmed. Remove from the plastic wrap before placing in microwave
diana says:
For a dairy-free tweak, what do you suggest?
Ali Maffucci says:
Just omit the mozzarella!
diana says:
I meant a nondairy substitute. The original recipe is balanaced for texture and flavour; without the cheese, it's not!
Ali Maffucci says:
Diana, the mozzarella is just a little extra at the end, you can definitely omit it! It won't change much.
Mary says:
I use silicon muffin cups to make any kind of crustless quiche. You don't have to add extra fat and they never stick. Works like a charm.
Sabina says:
Do you really mean 18 eggs in the ingredient list?
Crystal says:
I made this tonight and it is very good--but 18 eggs was too many for my muffin tin. I think a little bit of common sense is required--the ingredients are variable in size. I probably would have been better with about 14 eggs. That said? We thoroughly enjoyed it, and will be freezing some for lunches this week. Thank you so much.
Ali Maffucci says:
I used 18 eggs when I made this - in regular muffin tins!
Yvonne says:
Should we use a regular-size muffin tin for this, or mini-muffin tins?
BRENDA says:
I WOULD THINK THE REGULAR-SIZE MUFFIN TIN. I AM GOING TO TRY IT AND WILL LET YOU ALL KNOW.
Linda says:
you can use almond mozzarella strings that taste, look and melt just like mozzarella and they are low cal. Buy them at Trader Joe's
Brianna says:
Thanks for this recipe. Perfect for weekday after a long day at work and too tired to prepare anything complicated.
Toni Ceaser says:
I made this twice. I cut the recipe by a third so I was only using a dozen eggs. I also used organic cheddar instead of mozzarella and garlic powder. Delicious! I like the variation possibilities. I plan to try adding sauteed mushrooms. Thanks so very much!!!!!!!! It is so wonderful to have a breakfast, snack or lunch already to go. I love cooking quantity and having it available when I want it. All the very best
Rosalie Weiss says:
you can probably make this in a cake pan all in one piece and cut in pieces afterwards. I make a savory bread pudding and throw all different kinds of ingredients in it as chopped spinach, small pieces of sausage , chopped ham would be great with the zucchini.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

I’m not a fan of raw tomatoes, except in something subtle like a pico de gallo or if they’re a tiny part of a meal, like a garnish. but today, I made this chickpea tuna salad melt with tomatoes and spinach and LOVED it. 👍🏼⁣

it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔
...

luca made a friend today! 👦🏼 🚴‍♂️⁣

one of the things that has made me sad during COVID has been that Luca hasn't spent much time with other kids his age. this summer, we had a little pod of a few kids, but slowly but surely, as the year went on, kids moved to the suburbs, enrolled in school (we didn't feel comfortable), and then as the temperature dropped, the rest of the kids stopped braving the cold and since we felt uncomfortable with indoor playdates, it was really just our little family hanging out. and Luca wasn't hanging out with anyone his age much. ⁣

I have so many thoughts on this. will this change his personality and social skills forever? will he be socially awkward? will he lose out on so many developmental milestones? will this affect his emotional awareness? the list goes on. I know it's only a year or so, but that's over 1/3 of his entire life!⁣

and now that we're in Florida, we just keep to ourselves at my parents' house and don't see any other kids. it's so nice to be together as a family, and I know so many families can't be together right now, so I'm so grateful for that. the other day, Luca saw a 7-year-old boy on a bike in my parents' neighborhood and he asked us if he could be his friend. I almost broke down in tears.⁣

so by chance, we were out on his bike this afternoon and sure enough, we saw the little boy again, riding his bike, with his mother. in that moment, I knew I had to make a move - so I called out to the mother and asked her, "I know this is going to sound weird, but my son would love to hang out with your son! I'd love to get your number so they can ride bikes together sometime!" I was so nervous, haha! ⁣

and just like that, Luca made a friend! they immediately started riding their bikes together (it was so cute I couldn't handle it!!!) and Roma even came a little bit later and literally slipped her hand into the little boy's hand, it was like she was starving for that connection. it was so adorable, and I'm so happy for Luca to have someone to safely play outside with and so I can shed some of this mama worry.⁣

as for these chocolate donuts, search the blog, they’re an oldie but a goodie! 🍩🍫
...

it's a mouthful, but it's mouth-watering. 👅 my TERIYAKI SALMON with RICED BUTTERNUT SQUASH and SESAME BROCCOLI 🥦  is live on the blog, and it's another must-add to your weekly meal plan. okay I say that all the time, but seriously - I'm only sharing recipes I make for our family, and these have all been slam dunks 🏀⁣

and last week I started the #inspiralizedmealplanideas hashtag so we'd have a running list of weekly meal ideas from this community, and it's a Monday thing, so tell me - what's ONE meal you're making this week? 🍴 leave it in the comments below and be sure to check back to see what other people are making and even SAVE this post for future reference! 📌⁣

#teriyaki #easydinners #healthydinners #salmondinner #salmonrecipes #feedfeed #f52grams #huffposttaste #thewayweeat #makemewhole #eatingwelleats #foods4thought #thekitchn #eatmoreveggies
...