Ingredients
4 large eggs
1 cup shredded zucchini (freshly grated)
1/2 cup finely grated sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for greasing)
Optional: 1/4 teaspoon garlic powder or onion powder
Instructions
Preheat oven to 375°F (190°C)
Grate zucchini using a box grater
Squeeze zucchini thoroughly in a clean kitchen towel until no moisture remains (5-10 minutes)
In a medium bowl, whisk eggs until frothy
Stir in dried zucchini, cheddar cheese, salt, and pepper until fully combined
Grease a 12-cup muffin tin with olive oil
Scoop equal portions of mixture into each cup, pressing gently to level the tops
Bake for 22-25 minutes or until edges are golden and centers are just set
Cool slightly before removing from tin and serving
Notes
For best texture, ensure zucchini is completely dry before mixing
Sharp cheddar provides better flavor than mild; feel free to substitute other hard cheeses
Store in an airtight container in the refrigerator for up to 4 days
Can freeze for up to 3 months – thaw and reheat in oven at 350°F (180°C) for 10 minutes
Optional: Add fresh herbs like parsley or cilantro for extra flavor
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb/Keto
Nutrition
- Serving Size: 1 egg bite
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg