These zucchini egg cups are a perfect grab-and-go breakfast or snack! They’re easy to make and great for sneaking in some healthy veggies and squash.
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Zucchini Egg Cups
Ever since we started raising chickens on our farm, I get to enjoy wonderful fresh eggs whenever I please! So, as you might imagine, I’ve been experimenting with some tasty new breakfast options.
Whenever I find myself with more eggs than I can handle, I love to use them for meal-prepping. These Keto zucchini egg cups are one of my new go-tos!
They’re packed with zucchini, tomato, and spinach for a big boost of nutrients to start your day. The smoked paprika gives the flavor a nice kick for a super satisfying bite.
I prefer to make mine ahead of time, but the process is so simple, you could easily make them in the morning. Just drain the zucchini and tomato, mix everything together, and toss them in the oven. That’s it!
They also make great snacks when you need a little afternoon pick-me-up. After all, who says eggs are only good for breakfast?
Whether you have more eggs than you know what to do with, or you’re just looking for an easy low-carb breakfast that everyone will love, these zucchini egg cups won’t disappoint.
Draining The Tomato And Zucchini
Do you like watery muffins? Yeah, me neither. That’s why it’s important to remove excess water from the tomato and the zucchini!
The easiest option is to chop your zucchini and tomato, then let them sit in a colander in the sink for about 20 minutes. This will allow them to release excess water.
You also have the option to salt the zucchini, which will help it release the water faster. You would just add the salt right in the colander.
This step ensures our zucchini egg cups have the perfect muffin-like texture, so make sure you don’t skip it!
Variations For Zucchini Egg Cups
Want to mix up the recipe a little bit? Good news: there are so many options!
For a little heat, I like to replace about half of the chopped tomato with freshly chopped jalapeños (if you love eggs and jalapeños, definitely check out my Keto jalapeño popper egg cups as well!) For something less spicy, chopped bell peppers would be a nice addition.
Craving a little meat? Add some sausage, bacon, prosciutto, or whatever sounds best to you! Just make sure the protein is cooked prior to assembling the egg cups.
Looking for a different flavor? Replace the smoked paprika with cumin for a different twist on this recipe.
Want to add a little more healthy fat? Just whip up a batch of my one minute Keto guacamole to serve on top.
Feel free to have some fun with your add-ins, toppings, or flavors. There’s no limit to the egg-cellent combinations you can create!
Can You Store Keto Egg Cups?
Absolutely! That’s what makes them so perfect for meal (or snack) prepping.
The most important part is to let your egg cups fully cool after baking. If you try to store them while they’re still warm, you risk condensation making them mushy. And we don’t want that.
Once the cups have completely cooled, simply store them in an airtight container in the refrigerator. I recommend eating within three or four days!
How To Make Zucchini Egg Cups
Preheat the oven to 350 degrees F. Coat a 12-muffin tin with nonstick spray.
Add the eggs to a large bowl and beat until light and airy.
Add the smoked paprika, salt, pepper, and baking powder. Continue beating.
Drain the tomato and zucchini to remove excess water, then add to the eggs mixture. Add the spinach and mix well.
Transfer the mixture to the muffin tin. Each cup should be filled almost to the top.
Bake for 25 minutes or until firm and slightly brown at the edges.
Other Breakfast Options From The Keto Option That You Might Like
- 1 large zucchini, chopped
- 8 eggs
- ½ tomato, chopped
- 2 cups fresh spinach, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon baking powder
- Preheat the oven to 350 degrees F. Coat a 12-muffin tin with nonstick spray.
- Add the eggs to a large bowl and beat until light and airy.
- Add the smoked paprika, salt, pepper, and baking powder. Continue beating.
- Drain the tomato and zucchini to remove excess water, then add to the eggs mixture and mix well.
- Transfer the mixture to the muffin tin. Each cup should be filled almost to the top.
- Bake for 25 minutes or until firm and slightly brown at the edges.