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

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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
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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.

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