Introduction:
Start your day off right with these delicious and nutritious Zucchini and Parmesan Potato Muffins with Egg. These savory breakfast muffins combine grated zucchini, fluffy potatoes, and protein-rich eggs to create a convenient, on-the-go breakfast option that’s perfect for meal prepping. Infused with the rich, nutty flavor of Parmesan cheese, these muffins are crispy on the outside and soft on the inside, offering a wholesome and satisfying start to your day.
Ideal for busy mornings, these muffins are packed with protein, fiber, and healthy fats, making them a great option for those looking to fuel their bodies with a balanced meal. They are also an excellent way to sneak in some veggies for breakfast. Whether you’re enjoying them fresh out of the oven or reheating them throughout the week, these zucchini and potato egg muffins are guaranteed to keep you full and energized.
Ingredients:
- 1 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 4 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup milk (or any plant-based milk for dairy-free option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme (optional)
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped (optional)
- Olive oil spray (for greasing muffin tin)
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil spray.
Step 2: Prepare the Zucchini and Potatoes
Grate the zucchini and potatoes using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is important to prevent the muffins from becoming too soggy. Set the squeezed zucchini aside. Pat the grated potatoes dry using paper towels to remove excess moisture.
Step 3: Sauté the Onions and Garlic
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes. Remove from heat and allow to cool slightly.
Step 4: Mix the Muffin Batter
In a large mixing bowl, whisk the eggs and milk until fully combined. Add the grated zucchini, grated potatoes, Parmesan cheese, sautéed onion and garlic, dried oregano, dried thyme (if using), salt, and pepper. Stir until all the ingredients are well combined. If you’d like, stir in the chopped parsley for extra flavor and color.
Step 5: Fill the Muffin Tin
Evenly divide the mixture into the prepared muffin tin, filling each cup about ¾ full. Use the back of a spoon to press the mixture down slightly so that the muffins hold together during baking.
Step 6: Bake the Muffins
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown around the edges and set in the middle. You can check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready.
Step 7: Cool and Serve
Remove the muffin tin from the oven and let the muffins cool for a few minutes before transferring them to a wire rack. These muffins can be enjoyed warm or at room temperature. For a heartier breakfast, serve them with a side of avocado or a dollop of sour cream.
COOKING Note:
- Remove Excess Moisture: It’s crucial to squeeze out as much liquid as possible from the zucchini and potatoes to ensure the muffins have a firm texture and don’t become mushy.
- Make Ahead: These muffins are perfect for meal prep. You can make a batch at the start of the week and store them in the refrigerator for up to 4 days, or freeze them for up to a month.
- Cheese Variations: While Parmesan adds a nice salty flavor, feel free to substitute with other cheeses like cheddar, feta, or mozzarella for a different taste.
Serving Suggestions:
These zucchini and Parmesan potato muffins are incredibly versatile. Serve them on their own as a quick breakfast, or pair them with a leafy green salad for a light lunch. For extra protein, top with a poached egg or add some crispy bacon on the side. They’re also a great addition to a brunch spread, along with fresh fruit, yogurt, and smoothies.
Tips:
- Gluten-Free: These muffins are naturally gluten-free as they don’t require any flour. However, if you want to ensure they are entirely gluten-free, check that your Parmesan cheese and other ingredients are certified gluten-free.
- Add More Veggies: Feel free to add more vegetables to the mix, such as grated carrots, spinach, or bell peppers, for an even more nutrient-dense muffin.
- Vegan Option: To make a vegan version, substitute the eggs with a flax or chia seed egg (1 tablespoon of flax or chia seeds mixed with 3 tablespoons of water per egg). Use nutritional yeast instead of Parmesan cheese for a cheesy flavor.
- Customize with Herbs: Fresh herbs like dill, basil, or chives can add a burst of flavor to these muffins, so feel free to customize the herbs based on your taste preference.
Prep Time:
15 minutes
Cooking Time:
25 minutes
Total Time:
40 minutes
Nutritional Information (Per Serving, based on 12 muffins):
- Calories: 120 kcal
- Protein: 7g
- Sodium: 180mg
- Fiber: 2g
- Fat: 7g
- Carbohydrates: 8g
(Note: Nutritional values may vary depending on specific ingredients used.)
Conclusion:
These Zucchini and Parmesan Potato Muffins with Egg are a fantastic way to enjoy a protein-packed, veggie-loaded breakfast that’s both delicious and convenient. Whether you’re meal prepping for the week or making a quick morning meal, these muffins are portable, customizable, and easy to whip up. With their light, fluffy texture and savory flavor profile, they’re bound to become a staple in your healthy breakfast rotation.
Their high-protein content and balanced mix of carbs and fats will keep you full and energized, making them perfect for busy mornings when you need something nourishing on the go. Plus, they’re freezer-friendly, so you can always have a batch ready whenever hunger strikes!
Print
Zucchini and Parmesan Potato Muffins with Egg (Breakfast-Style)
- Total Time: 35 minutes
Ingredients
- 1 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 4 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup milk (or any plant-based milk for dairy-free option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme (optional)
- Salt and pepper, to taste
- ¼ cup fresh parsley, chopped (optional)
- Olive oil spray (for greasing muffin tin)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil spray.
Step 2: Prepare the Zucchini and Potatoes
Grate the zucchini and potatoes using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is important to prevent the muffins from becoming too soggy. Set the squeezed zucchini aside. Pat the grated potatoes dry using paper towels to remove excess moisture.
Step 3: Sauté the Onions and Garlic
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes. Remove from heat and allow to cool slightly.
Step 4: Mix the Muffin Batter
In a large mixing bowl, whisk the eggs and milk until fully combined. Add the grated zucchini, grated potatoes, Parmesan cheese, sautéed onion and garlic, dried oregano, dried thyme (if using), salt, and pepper. Stir until all the ingredients are well combined. If you’d like, stir in the chopped parsley for extra flavor and color.
Step 5: Fill the Muffin Tin
Evenly divide the mixture into the prepared muffin tin, filling each cup about ¾ full. Use the back of a spoon to press the mixture down slightly so that the muffins hold together during baking.
Step 6: Bake the Muffins
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown around the edges and set in the middle. You can check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready.
Step 7: Cool and Serve
Remove the muffin tin from the oven and let the muffins cool for a few minutes before transferring them to a wire rack. These muffins can be enjoyed warm or at room temperature. For a heartier breakfast, serve them with a side of avocado or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 120 kcal
- Sodium: 180mg
- Protein: 7g