Description
These Zucchini Egg Bites are easy enough for busy mornings and quick enough for meal prep and brunch. They are simple to mix with shredded zucchini eggs cheese and herbs and they bake into the best healthy little bites for weeknight dinner ideas party trays holiday brunches or potluck tables. Serve them warm or chilled and keep extras ready for fast snacks.
Ingredients
- 8 Large eggs
- 1 1/2 cups Shredded zucchini
- 3/4 cup Shredded cheddar cheese
- 1/4 cup Milk
- 1/3 cup Diced red bell pepper
- 1/4 cup Chopped green onion
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Chopped parsley
Instructions
- Start with the shredded zucchini and press out the extra liquid until the pile looks softer and more compact. The zucchini should change from loose and wet to slightly clumped with uneven green strands.
- Add the eggs milk garlic powder salt and black pepper together and whisk until the mixture turns golden and smooth. The clear whites should disappear into a loose yellow base with tiny seasoning specks scattered throughout.
- Fold the squeezed zucchini red bell pepper green onion and cheddar into the egg mixture until the colors are scattered through the bowl. The mixture should look thicker with uneven vegetable pieces suspended in the eggs and cheese shreds partially floating on top.
- Pour the mixed egg filling into 8 muffin cups until each cup is about three quarters full. The vegetables should settle at different angles with some cheese shreds near the surface and no two cups looking exactly the same.
- Bake the cups until the eggs rise and the tops look set with lightly browned edges. The cheese should melt into small uneven patches while the centers puff slightly and the vegetable pieces become softer.
- Lift 2 egg bites onto a plate and cut one open so the tender inside shows the zucchini cheese and pepper pieces. Finish with parsley and let the bites sit slightly unevenly for a warm homemade look.
Notes
Pro Tips:
- Squeeze the zucchini firmly before mixing because extra water can make the centers loose and pale.
- Use freshly shredded cheese if possible because it melts into softer pockets with better browned edges.
- Do not overfill the muffin cups because the eggs puff as they bake and need space to rise.
- Let the bites cool for a few minutes before lifting so the edges release without tearing.
Storage: Store cooled Zucchini Egg Bites in an airtight container in the refrigerator for up to 4 days. Let them cool first so steam does not make the tops wet. Reheat them in short bursts until warm in the center. The edges may soften slightly but the flavor stays rich and cozy. For freezing place cooled bites in a single layer until firm then move them to a freezer safe bag or container. This helps them keep their shape. Thaw overnight in the refrigerator or reheat from frozen at a gentle temperature. Add fresh parsley after reheating for the best color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Cuisine: American
Nutrition
- Serving Size: 2 egg bites
- Calories: 210
- Sugar: 3g
- Sodium: 430mg
- Fat: 15g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 335mg