High-Protein Keto Cheesy Zucchini Egg Muffins
These are golden, cheesy zucchini egg muffins. A high-protein, low-carb breakfast or snack that’s light, flavorful, and perfect for meal prep!
Why You’ll Love This Recipe
- Soft, fluffy texture with melted cheese and zucchini
- High protein from eggs and cheese
- Low carb and vegetable-packed
- Easy make-ahead recipe that freezes well
- Great for breakfast, lunchboxes, or snacks
Ingredients (Makes 12 muffins)
- 6 large eggs
- 1½ cups grated zucchini (squeezed dry)
- 1 cup (100g) shredded cheddar or mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tbsp heavy cream or almond milk
- 2 green onions, finely chopped
- 1 tsp garlic powder
- ½ tsp Italian seasoning or dried herbs
- ½ tsp salt
- ¼ tsp black pepper
- Optional: cooked bacon bits or diced ham for extra protein
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well or use silicone liners.
- In a large bowl, whisk the eggs, heavy cream, garlic powder, Italian seasoning, salt, and pepper.
- Stir in the grated zucchini (well-drained), shredded cheese, parmesan, and green onions.
- Divide the mixture evenly among the muffin cups.
- Bake for 18–22 minutes until puffed, golden, and set in the center.
- Let cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
Prep Time: 10 minutes Bake Time: 18–22 minutes Total Time: 30 minutes
Nutrition (Per Muffin)
- Calories: ~90
- Protein: 7g
- Total Carbs: 2g
- Net Carbs: 1g
- Fat: 6g
