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Keto Zucchini Egg Muffins - Easy, Healthy, and Perfect for Meal Prep

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1 medium zucchini, grated (about 1 to 1 1/2 cups)
  • 1/2 cup shredded cheddar (or mozzarella, pepper jack, or a blend)
  • 1/4 cup grated Parmesan (adds flavor and helps with texture)
  • 1/4 cup heavy cream (or unsweetened almond milk)
  • 1/2 small onion, finely diced (optional but tasty)
  • 1/2 cup cooked bacon or sausage, crumbled (optional)
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 2 tablespoons fresh parsley or chives, chopped (or 1 teaspoon dried herbs)
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Olive oil or cooking spray, for greasing the muffin tin

Method
 

  1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin well with cooking spray or a thin layer of olive oil. You can also use silicone liners to prevent sticking.
  2. Grate and drain the zucchini: Use the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as you can. This step is crucial for preventing soggy muffins.
  3. Cook aromatics (optional): If using onion or raw sausage, sauté in a small skillet over medium heat with a bit of oil until soft and lightly golden. Let cool slightly.
  4. Whisk the eggs: In a large bowl, whisk eggs with heavy cream, salt, and pepper until smooth and slightly frothy. Stir in garlic, smoked paprika, and herbs.
  5. Add the mix-ins: Fold in the drained zucchini, shredded cheddar, Parmesan, and any cooked bacon or sausage. Mix just until combined.
  6. Fill the muffin tin: Divide the mixture evenly among the 12 cups, filling each about 3/4 full. Give the tin a gentle tap on the counter to settle the mixture.
  7. Bake: Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden. A toothpick should come out mostly clean.
  8. Cool and release: Let the muffins rest in the pan for 5 minutes, then run a thin knife around the edges and lift out. Transfer to a rack to finish cooling or enjoy warm.