Zucchini Egg Cups

If you are looking for a healthy breakfast that is low in carbs and gluten-free, try these zucchini egg cups which contain zucchini, eggs, cheese, and tomatoes. They make a wonderful breakfast when zucchini are in season.

To make the zucchini egg cups, zucchini is thinly sliced into ribbons before being arranged in muffin cups lined with paper liners. Then, they are filled with eggs, cheese, tomatoes, salt and pepper before being baked in the oven. Whether you enjoy a low carb diet or are simply looking for an option to use up an abundance of zucchini, you will love this easy zucchini breakfast recipe.

What are Zucchini Egg Cups?

Zucchini egg cups are basically egg muffins that are baked in muffin cups. The zucchini is first cut into thin slices so that the strips can form the edge of each muffin. Then, an egg is added into the hollow along with tomatoes and cheese. While simple to make with only a few ingredients, you will love how the tender zucchini pairs with the soft egg yolk and sweet and tangy tomatoes.

Pro Tips

• Make sure the zucchini is sliced very thinly to ensure it is easy to place into the cups.
• Use your favorite cheese in this recipe. Mozzarella, cheddar, Swiss, gouda, or provolone are all excellent options.
• If you don’t have grape tomatoes, you could make these cups with cherry tomatoes or chopped tomatoes instead.
• If you like runny yolks, bake them for a little less time than what the recipe states.

What to Serve with Zucchini Egg Cups?

Serve these zucchini egg cups with fresh fruit or a salad to keep things healthy in the morning. However, you could also serve them with a side of toast or fried potatoes if desired.

Can I Make the Zucchini Egg Cups Dairy-Free?

Yes, if you can’t have dairy, you could either omit the cheese or replace it with your favorite plant-based cheese.

Can I Add Different Vegetables to the Zucchini Egg Cups?

Yes, feel free to add any vegetables that will cook quickly in the oven. For example, chopped mushrooms, bell peppers, wilted spinach, olives, or sun-dried tomatoes would all be wonderful in these zucchini egg cups.

Are Zucchini Egg Cups Keto?

Yes, these zucchini egg cups are suitable for keto diets as they use zucchini, which is a low carb vegetable. However, if you would like to get the carbs even lower, you could omit the tomatoes or replace them with a low carb vegetable such as mushrooms or spinach.

How to Store Zucchini Egg Cups

It is best to store these zucchini egg cups as soon as they are made to ensure you get to enjoy them at their best with their soft oozing egg yolks. However, if you have leftover cups, you can store them in the fridge in a sealed container where they should stay fresh for up to 3 days.

How to Make Zucchini Egg Cups

Step 1

Step 1

Use a peeler to slice thin slices of zucchini.

Use a peeler to slice thin slices of zucchini.

Place the zucchini on a paper towel, sprinkle them with salt, and allow them to sit for 1 hour.

Arrange two strips of zucchini around the edge of each muffin cup of a 6-cup muffin pan.

Fill each hollow with an egg followed by some tomatoes and cheese. Season them with salt and pepper. Bake them in a 356 F/180 C oven for 25 minutes.

Serve immediately!