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Amazing Zucchini Frittata Muffins: 6 Delicious Bites

Zucchini Frittata Muffins
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Enjoy these delicious zucchini frittata muffins, a perfect low-carb breakfast that bakes into portable, grab-and-go frittatas.

Ingredients

Scale
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped onion
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup shredded cheese (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a bowl, combine shredded zucchini, chopped bell pepper, and chopped onion.
  3. In a separate bowl, whisk together eggs, milk, salt, and pepper.
  4. Stir the vegetable mixture into the egg mixture. If using cheese, stir it in now.
  5. Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until the frittatas are set and lightly golden.
  7. Let cool slightly before removing from the muffin tin.

Notes

  • Squeeze as much moisture as possible from the shredded zucchini for best results.
  • Add other vegetables like spinach or mushrooms if desired.
  • These muffins can be made ahead and reheated for a quick breakfast.

Nutrition

Find it online: https://whiskdaily.com/zucchini-frittata-muffins/