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Start your little one’s day off right with a hearty dose of veggies and protein in these delicious Zucchini Frittata Muffins! They have a wonderfully cheesy flavor that will delight even picky eaters. You might want to make a double batch…the whole family will love them!
Easy Zucchini Egg Cups for Kids
I love breakfast recipes that I can make ahead and reheat all week long. They make those busy weekday mornings so much easier!
These zucchini frittata muffins are one of the best options because they have those yummy cheesy eggs, but they also incorporate zucchini and spinach to offer your little one extra fiber, vitamins and minerals.
You can even bake them in silicone molds to make a heart shape as a special Valentine’s Day or any day treat!
For more veggie-packed egg recipes, you’ll also love these Egg Donuts and this Baby Frittata Recipe!
Why We Love This Zucchini Egg Muffins Recipe
- Easy to make: This mini zucchini frittata recipe comes together in just a few simple steps. Cook the veggies, then mix the ingredients together and bake. Anyone can make these in a matter of minutes!
- Healthy breakfast recipe: With protein, healthy fats, and fiber, these egg zucchini muffins are the perfect quick breakfast. They’re loaded with veggies and have everything you need to start the day off right!
- Great for meal prep: You can either store the leftover mini frittata muffins in the fridge to reheat each day or freeze a big batch for later. They’re a delicious, easy breakfast you can eat the entire week!
zucchini frittata muffins
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Ingredient Notes
- Olive oil: Use a little oil or butter to gently cook the veggies.
- Shredded zucchini: It’s important to grate the zucchini and wring out as much of the liquid as possible.
- Frozen spinach: Use either thawed spinach or finely chopped cooked spinach.
- Whole eggs: You only need 3 eggs to bind the mixture together.
- Flour: Use either whole wheat, white whole wheat or gluten-free flour to absorb the extra liquid in these breakfast muffins.
- Onion powder: This is optional, but it adds a savory flavor that pairs really well with the different veggies.
- Cheddar cheese: Use grated yellow or white cheddar. Feel free to use your favorite cheese instead.
- Salt: This will highlight the flavors in these spinach egg muffins, but it’s not recommended if you’re serving them to babies.
Step-by-Step Instructions
- Preheat to oven 350 degrees F.
- Heat the oil in a frying pan over medium heat. Add the zucchini and spinach and fry lightly for 3-4 minutes until the vegetables are soft.
- In a large bowl, mix the eggs, cheese (if using), flour and spices together. Add the cooked vegetables and mix until well combined.
- Divide the egg mixture between 10-12 silicone baking cups or use a regular muffin tin. Bake for 15-20 minutes or until egg has solidified.
- Remove from the oven and allow the frittata muffins to cool. Serve warm or store in the fridge for later.
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- I used a heart shaped silicone muffin pan for this recipe, but you can use regular silicone baking cups (the egg cups pop right out) or grease a muffin tin really well.
- Frozen spinach that’s been squeezed of excess moisture is really convenient for this recipe since it’s already finely chopped. You can either use small spinach nuggets if you can find them or defrost a block of chopped frozen spinach and measure out the quantity required for the recipe.
- If making this recipe for baby-led weaning, you may wish to leave out the salt to limit baby’s sodium consumption, especially before the age of one. However, if you’re making the frittata muffins for older children or adults, you might want to add it to incorporate some extra flavor.
Recipe FAQs
Yes! The only dairy comes from the cheese, so you can easily substitute a dairy-free cheese or skip it.
The number one issue when baking with zucchini or spinach is the excess liquid. It’s very important to squeeze off as much of the excess water as possible. Otherwise, the eggs will not be able to hold the mixture together.
When properly stored, they’ll last up to three months. It’s important to use a thick container and remove as much air as possible to avoid freezer burn.
Storage Guidelines
- Refrigerator: Cool the muffins to room temperature, then store the leftovers in an airtight container in the fridge for 4-5 days.
- To freeze: You can also freeze the leftovers for up to 3 months. Just thaw them in the fridge overnight, then reheat by microwaving for 1 minute or baking in a toaster oven at 350 degrees F for 5-7 minutes.
Serving Suggestions
This zucchini egg muffin recipe is a great option for a healthy breakfast on the go since it already contains protein, healthy fats, veggies, and more.
They’re also tasty served with these other healthy breakfast ideas:
- Heart Shaped Fruit Kabobs
- Roasted Heart Potatoes
- Banana Pumpkin Bars
- 3-Ingredient Banana Waffles
- Baked Chocolate Chip Oatmeal
- BLW Overnight Oats
- ABC Muffins
Don’t forget about lunch! These perfectly portioned mini frittatas are a great option to serve at lunch time or to pack in those lunch boxes!
Recipe Variations
- Try a different cheese: This zucchini egg cups recipe would be delicious with feta cheese, Parmesan, or even smoked gouda.
- Adjust the size: You can easily pour the mixture into regular muffin pans, or you can use a mini muffin pan for tiny bites. Just be sure to adjust the cooking time!
- Add more veggies: The zucchini and spinach would also taste great with some sauteed white onion or red bell pepper.
- Extra protein: If you want even more protein, you can substitute egg whites. This is best for older kids or adults, as babies and young children need the extra healthy fats.
More Similar Recipes
- Heart Egg Toast
- Quinoa Veggie Bites
- Egg Bites With Cottage Cheese
- Scrambled Eggs For Baby
- Cheesy Zucchini Fritters
DID YOU MAKE THIS RECIPE? SCROLL DOWN TO LEAVE A STAR RATING AND REVIEW!
Easy Zucchini Egg Frittata Muffins
Ingredients
- 2 teaspoons olive oil
- 1 cup grated zucchini, squeezed of excess moisture
- 3 frozen spinach nuggets, thawed or about 1/4 cup finely chopped cooked spinach
- 3 medium eggs
- 1 tablespoon whole-wheat flour or gluten-free flour if necessary
- 1/2 teaspoon onion powder
- 1/2 cup grated cheddar cheese
- 1/4 teaspoon salt
Instructions
- Preheat to oven 350 degrees F.
- Heat the oil in a frying pan over medium heat. Add the zucchini and spinach and fry lightly for 3-4 minutes until the vegetables are soft.
- In a large, bowl mix the eggs, cheese (if using), flour and spices together. Add the cooked vegetables and mix until well combined.
- Divide the egg mixture between 10-12 silicone baking cups or use a regular muffin tin. Bake for 15-20 minutes or until egg is firm to the touch.
- Remove from the oven and allow the frittata muffins to cool. Serve warm or store in the fridge for later.
Notes
- I used a heart shaped silicone muffin pan for these zucchini cheese muffins, but you can use regular silicone baking cups (the egg cups pop right out) or grease a muffin tin really well.
- Frozen spinach that’s been squeezed of excess moisture is really convenient for this recipe since it’s already finely chopped. You can either use small spinach nuggets if you can find them or defrost a block of chopped frozen spinach and measure out the quantity required for the recipe.
- If making this recipe for baby-led weaning, you may wish to leave out the salt to limit baby’s sodium consumption, especially before the age of one. However, if you’re making the frittata muffins for older children or adults, you might want to add it to incorporate some extra flavor.
