Easy Egg Cups with Zucchini and Cheese (Easy to Meal Prep!)

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With just a few simple ingredients, you can bake up these Egg Cups packed with zucchini and cheese to make an easy breakfast or lunch option for the kids. They store well in the fridge for days, and they’re packed with nutrition too!

Egg Cups

This simple recipe is one I turn to when I want a protein-packed meal component for both the kids and myself. They work really well with zucchini, but you can change up the veggie according to what you have on hand.

But the thing I love best? That I can add veggies AND stash them into the fridge to reheat for easy meals on future days.

These savory muffins are a balanced mix of veggies, protein, and complex carbs, so they are a good way to start the day. Or, you can serve them as a snack or a simple lunch or dinner option.

We like them served with ketchup, salsa, or even guacamole.

Ingredients You Need

To make this recipe you’ll need:

Zucchini
Eggs
Cornmeal or flour (you can use gluten-free flour if desired)
Grated mozzarella or cheddar cheese
Parmesan cheese

TIP: You can add ½ teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if you want.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to see the full recipe at the bottom of the post.

Shred the zucchini and squeeze out as much of the liquid as you can.
Add to a bowl with the rest of the ingredients.
Stir together.
Add to a greased muffin pan and bake.

TIP: Be sure to grease your pan well to help ensure that they don’t stick. Use a paring knife around the edges to help release the muffins if needed.

How do I store these egg muffins?

To store: Keep in the fridge for up to 5 days in an airtight container. Store in a zip top freezer bag with as much air removed as possible in the freezer for up to 3 months. Warm in 15 second increments in the microwave or thaw overnight in the fridge.

TIP: When serving these egg cups to babies or younger toddlers, dice them to make for easy eating.

What can I use besides zucchini?

You can use an equal amount of grated raw yellow squash, carrot, sweet potato, or finely chopped broccoli for the zucchini. You can also add in a tablespoon or two of diced ham or crumbled cooked bacon.

Any tips if these stick to my pan?

I had issues with egg muffins sticking to my pan and I realized it was my pan, not the recipe. I now have this mini muffin pan from Wilton and it’s wonderfully nonstick! I recommend greasing the pan well with nonstick spray. I use regular Pam since it’s very consistent and reliable. It can also help to let the muffins cool for a few minutes before you remove them from the pan so they have a chance to firm up a smidge.

Tips for Making the Best Egg Cups

To make these gluten-free: Use gluten-free cup for cup flour or cornmeal.
To prevent sticking, grease your pan well with nonstick spray and use a paring knife to loosen the edges about a minute after pulling them out of the oven.
Trade in yellow squash, grated carrot, grated sweet potato, or finely chopped broccoli for the zucchini.
Add a few tablespoons crisp cooked bacon or diced ham if desired.
Add ½ teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if desired.
Serve with a dip of ketchup, salsa, ranch, or guacamole.
You may also like Egg Muffins with Veggies, Veggie Muffins, and Pizza Muffins.

I’d love to hear your feedback on this recipe if you try them, so please comment below to share!

This recipe was first published June 2018.