Ingredients
Equipment
Method
Prepare the Oven and Muffin Pan
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin pan with nonstick cooking spray or oil.
Cook the Vegetables
- Heat the olive oil in a small skillet over medium heat.
- Add the chopped onion and red bell pepper. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another 30 seconds, or until fragrant. Remove the skillet from the heat.
Prepare the Zucchini
- Shred the zucchini, then wrap it in paper towels or a clean kitchen towel. Squeeze firmly to remove as much excess moisture as possible.
Make the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, freshly grated Parmesan cheese, salt, and black pepper until evenly combined.
- Stir in the cooked onion and bell pepper mixture, squeezed zucchini, and roughly chopped arugula.
Fill and Bake
- Divide the egg mixture evenly among the 12 prepared muffin cups, filling each cup approximately three-quarters full.
- Bake for 20–25 minutes, or until the centers are completely set and the tops are lightly golden.
- Allow the egg muffins to cool slightly in the pan before carefully removing them. Serve warm or allow them to cool for meal prep.
Notes
- Remove the zucchini moisture: Squeeze the shredded zucchini thoroughly before adding it to the egg mixture. Excess liquid may make the egg muffins watery.
- Do not overfill: Fill each muffin cup approximately three-quarters full to leave room for the eggs to rise during baking.
- Check for doneness: The muffins are ready when their centers are firm and no wet egg remains.
- Meal prep: These vegetable egg muffins are convenient for make-ahead breakfasts and busy mornings.
- Serving: Allow the muffins to cool briefly before removing them from the pan so they hold their shape.