Zucchini and cheese egg muffins

Prep Time

10 minutes

Cooking Time

20 minutes


12 muffins


1 medium zucchini, cut into small bite-size pieces

8 sun-dried tomatoes, chopped

1/2 cup (45 gr) sharp cheese, cheddar/gruyere or similar, shredded, 

8 large eggs

1 tsp. Dijon mustard

1/2 tsp. smoked paprika

1/2 tsp. salt + generous amount of freshly ground black pepper


Preheat oven to 176 C/350 Line a standard 12-cup muffin tin with silicone liners or place a silicone muffin tin on a baking sheet. Evenly distribute zucchini, sun-dried tomatoes, and half the cheese in each cup.Crack eggs into a large mixing bowl with a pouring spout. Add remaining ingredients and whisk well. If your mixing bowl does not have a pouring spout, transfer whisked eggs to a Pyrex glass measuring cup (or something similar with a pouring spout). Pour eggs into muffin cups and scatter remaining cheese on top.Bake for 20-25 minutes, until muffins have puffed and tops are lightly golden brown.Let cool slightly in muffin tin, then transfer to a wire rack to finish cooling. 


These can be made ahead and stored in the fridge for 4-5 days. Reheat in oven, toaster over, or microwave.


Katie Schmidt Whole nourishment