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5 from 1 vote

Breakfast Egg Muffins with Spinach and Zucchini

Breakfast on the go is simple and delicious with these Breakfast Egg Muffins. Packed with spinach, zucchini and plenty of cheese and ready for you as you run out the door in the morning!
Prep Time10 mins
Cook Time15 mins
Total Time35 mins
Servings: 6 -8 muffins
Author: Lorie Yarro


  • 6 large eggs
  • 1 small zucchini
  • 1/2 c chopped spinach
  • 1/2 c white cheddar
  • 1/2 tsp garlic powder
  • Sea salt and cracked pepper to taste


  • Preheat oven to 375°F.
  • Grate zucchini.
  • In a medium bowl, whisk eggs together well.
  • Add all other ingredients and whisk to combine.
  • Spray or coat a muffin tin with olive oil or preferred oil and pour mixture to fill each about 2/3 full.
  • This will fill about 6-8 muffins.
  • Bake for about 15-17 minutes or until edges begin to brown and a toothpick comes out clean.


Refrigerate leftovers for about 3-5 days or freeze.