Vegetable Egg Muffins with Carrot & Zucchini

Vegetable Egg Muffins with Carrot & Zucchini

These colorful and nutritious egg muffins are the perfect make-ahead breakfast, snack, or light lunch. Packed with fresh zucchini, sweet carrots, and aromatic dill, they’re both satisfying and wholesome. Easy to whip up with just a handful of ingredients, they’re a great way to sneak more veggies into your day. Plus, they’re freezer-friendly and portable!

⏱️ Time Breakdown:

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Ingredients:

3 eggs

1 medium carrot, peeled and diced

1 medium zucchini, sliced or diced

1–2 tablespoons fresh dill, finely chopped

2–3 tablespoons all-purpose flour

1 tablespoon olive oil

Salt and pepper to taste

Optional: grated cheese (like cheddar or mozzarella) for extra flavor

Instructions:

Preheat Oven

Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or use silicone liners.

Prepare Vegetables

Dice the carrot and zucchini into small cubes or thin half-moons for even baking.

Optionally, lightly sauté the veggies in a bit of oil for 3–5 minutes to soften them.

Mix Wet Ingredients

In a mixing bowl, crack the eggs and whisk them well.

Add chopped dill, salt, pepper, and olive oil. Mix well.

Combine Everything

Add the flour and whisk until smooth (this helps bind the muffins).

Stir in the vegetables and optional cheese.

Fill Muffin Tin

Divide the mixture evenly among the muffin cups (about ¾ full).

Bake

Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.

Cool & Serve

Let cool slightly before removing from the tin. Serve warm or at room temperature.

✅ Tips for Perfect Veggie Egg Muffins

• Grate or finely chop veggies to ensure they cook through evenly.
• Drain excess moisture from zucchini if it’s too watery—just sprinkle with salt and let it sit, then squeeze gently.
• Customize freely: Add bell peppers, corn, or spinach for extra color and nutrients.
• Add cheese like cheddar, mozzarella, or feta for a richer flavor.
• Use silicone muffin cups or line your tin well to prevent sticking.
• Cool completely before storing in the fridge or freezer to avoid sogginess.

❓ Frequently Asked Questions

Q: Can I make these dairy-free or gluten-free?
A: Absolutely! Skip the cheese or use dairy-free cheese. Use gluten-free flour or almond flour instead of regular flour.

Q: How long do they last in the fridge?
A: Store in an airtight container for up to 4 days in the fridge.

Q: Can I freeze them?
A: Yes! Wrap individually and freeze for up to 2 months. Reheat in the microwave or oven.

Q: Can I use egg whites only?
A: You can! Replace 1 whole egg with 2 egg whites for a lighter version.

Q: Do I need to cook the vegetables first?
A: Not necessarily, but sautéing them slightly enhances the flavor and softens them, especially the carrots.

Nutrition (Per Muffin, approx.)

Note: Values will vary based on exact quantities and add-ins (like cheese).

Calories: ~90 kcal