Low-Carb Zucchini & Cheese Egg Muffins 

Looking for a delicious, healthy, and protein-packed breakfast or snack? These Low-Carb Zucchini & Cheese Egg Muffins are the perfect solution! Made with fresh zucchini, creamy cheese, and fluffy eggs, they’re easy to prepare and great for meal prep. Whether you bake them in the oven or use your air fryer, these muffins are a flavorful, low-carb option that keeps you full and energized. Perfect for breakfast on the go, a quick snack, or even a light lunch

Ingredients

6 large eggs

½ cup heavy cream (or milk for a lighter version)

1 medium zucchini, thinly sliced

½ cup shredded cheese (cheddar, mozzarella, or your choice)

¼ tsp garlic powder

¼ tsp onion powder

½ tsp salt

¼ tsp black pepper

1 tbsp olive oil  (for sautéing)

Instructions

Preheat Air Fryer/Oven:

Air Fryer: 325°F (160°C)

Oven: 350°F (175°C)

Prepare the Zucchini:

Heat olive oil in a pan over medium heat.

Lightly sauté the zucchini slices for 2-3 minutes until slightly tender.

Make the Egg Mixture:

In a bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, and onion powder.

Stir in the shredded cheese.

Assemble the Muffins:

Lightly grease a muffin tin or silicone muffin cups.

Arrange zucchini slices in each cup, then pour the egg mixture over them.

Cook:

Air Fryer: Bake for 12-15 minutes or until golden and set.

Oven: Bake for 18-22 minutes until firm and slightly golden.

Cool & Serve:

Let them cool for a few minutes before removing from the cups.

Enjoy warm or store in the fridge for meal prep!

Tips for the Best Low-Carb Zucchini & Cheese Egg Muffins

Prevent Sogginess: Lightly sauté or pat dry the zucchini before adding it to the egg mixture to avoid excess moisture.

Cheese Choices: Try cheddar, mozzarella, feta, or parmesan for different flavors.

Add Protein: Mix in cooked bacon, ham, or crumbled sausage for an extra protein boost.

Extra Flavor: Enhance the taste with herbs like basil, parsley, or chives, and spices like paprika or chili flakes.

Storage & Meal Prep: Keep them in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave or air fryer.

Nutrition (Per Muffin, Approximate Values)

Calories: 120

Protein: 7g

Carbs: 2g

Fat: 9g

Fiber: 0.5g