Busy mornings call for make-ahead breakfasts you can eat on the go, and these zucchini cheddar egg bites are all that and more. Loaded with cheese and fresh summer vegetables, these bites are bringing all the flavors of a homecooked breakfast to one perfectly portable (protein-packed!) package.
Zucchini is full of water, so cooking it out before adding it to the eggs is key. Some recipes suggest pressing the raw shredded zucchini to remove that excess moisture, but I found that simply cooking the zucchini in the pan with the peppers and onions is the best (and easiest!) way. Keep the temperature of the pan on medium and stir frequently: the goal is to sweat the veggies, not brown them.
To ensure that each bite has an equal amount of cheese and veggies, add the cooked filling to each muffin cup individually, then top with the egg mixture and lightly stir the contents of each muffin cup with a butter knife so the egg, cheese, and veggies are integrated. While this might sound a little extra, it’s the only way to make sure the egg bites are all evenly filled. And if you don’t care? Just add the cooled veggise and cheese directly into the egg mixture, whisk it together, and then pour that directly into the muffin cups.
These egg bites tend to stick in the muffin cups, so I recommend using a nonstick muffin pan if you have one and oiling it really well with either nonstick cooking spray or neutral oil. It’s also helpful to remove the bites from the pan when they’re still a little warm. Once they’ve cooled completely, the protein in the egg will have bonded completely to the pan, and it will be much harder to get them out.
These bites can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month. If you decide to freeze, I recommend wrapping them individually in plastic wrap.
Enjoy!
Zucchini Cheddar Egg Bites
(Makes 12)
2 tbsp. neutral oil
½ yellow onion, finely chopped
½ red bell pepper, finely chopped
2 garlic cloves, finely chopped
1 ¾ tsp. kosher salt, divided
1 medium zucchini, grated (about 2 cups or 9 oz)
¼ tsp. freshly ground black pepper
4 oz. cheddar cheese, shredded (1 cup)
8 large eggs
1 tsp vinegar-based hot sauce, such as Frank’s Red Hot
Equipment: medium pan, muffin pan
Instructions
Preheat oven to 350 degrees, rack in the middle position.
Meanwhile, in a medium pan, heat oil over medium heat. Add onion, bell pepper, and ½ teaspoon salt and cook until lightly softened, 5-7 minutes. Add garlic and cook just until fragrant, then add zucchini and ½ teaspoon salt and cook until zucchini is starting to stick to the bottom of the pan, 6-8 minutes. Remove from heat and let cool completely. Fold in shredded cheddar.
In a large bowl using a balloon whisk, blend eggs, hot sauce, ¾ teaspoon salt, and ¼ teaspoon black pepper until completely smooth.
Using cooking spray, heavily grease a 12-cup muffin pan. Divide egg mixture between muffin cups and top each with about 2 tbsp. cheddar and vegetable mixture. Using a butter knife, lightly stir each muffin cup to incorporate egg with vegetable and cheese filling.
Bake egg bites until set around the edges and slightly firm in the center, 18-24 minutes. Let cool slightly before removing from tin.
Originally posted August 23, 2024.
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