These Bacon Zucchini Egg Muffins are an easy meal prep friendly breakfast option that will keep you full all morning long!
PSA: What I don’t show in this photo: SILICONE BAKING CUPS! If you make this recipe, these are a must! When I photographed this recipe I made it without using the silicone baking cups, I just sprayed the pan. Oil is not enough to keep the eggs from sticking, you need the silicone cups or muffin pan.
TRUST ME. I freaking hate dishes and I definitely hate scrubbing a muffin tin of egg residue. Made them again using my silicone muffin cups, no mess no fuss.
Now that you’ve ordered your silicone baking cups or silicone muffin pan, you can make these delicious egg muffins for breakfast or even lunch.
First, cook up your bacon or cheat and use pre-cooked bacon (like the nitrate free stuff from TJs) if you’re short on time. Personally, I always con Mr. Hungry into making the bacon every time I need it for a recipe, but then I have to account for half the bacon disappearing.
Then make sure you squeeze your zucchini dry of excess water! This step is important so that you don’t have spongy eggs. After the bacon and zucchini are ready, fill each muffin hole with the shredded zucchini and crumbled bacon. REMEMBER, don’t make my mistake, oil is not enough you must use the silicone liners lest you be scrubbing the pan for days!
Note, you can change out the veggie here if you want. You could also do chopped broccoli, bell peppers, shredded carrots, or anything else you’ve got laying around. Last year I did cheddar cheese and broccoli, still one of my favorite combos! Then you’ll whisk your eggs together with seasonings. I used onion flakes, salt, and pepper. Make sure you whisk really well or the eggs will look funny when they cook.
Pour the whisked eggs over the veggies and bacon, wipe the pan clean if you spill any on the edges between the muffin holes. Then they are ready to bake! Super easy, only 6 ingredients including seasonings!
Eggs are super filling, full of protein, healthy fats, and nutrients such as choline. There are tons of studies that show eggs keep you fuller for longer and can even aid in weight loss. I definitely feel fuller all day when I eat eggs for breakfast, but nowadays, I don’t have the luxury of cooking up eggs whenever I want so having these ready to go is a big help.
The week I ate these I even made a few ready to go meal prep containers with zucchini and brown rice which I had leftover from prepping Mr. Hungry’s lunches. I ate them for breakfast and lunch, it was perfect! Let me know if you try them!
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Cook and chop bacon (or skip this step and buy pre-cooked bacon.
Preheat oven to 375F and line a muffin pan with silicone baking cups or use a silicone muffin tin.
Shred zucchini and squeeze dry of excess water. I like to do this by putting all the shredded zucchini in an old dish towel, it works better than going through a million paper towels. Make sure you get as dry as possible!
Fill each hole with shredded zucchini and bacon, distribute evenly between muffin cups.
Whisk eggs and seasonings together, whisk well! Pour mixture over the zucchini and bacon until each cup is 3/4 the way full.
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