My girls and I have been Easter crafting. My daughter insisted on blowing 6 eggs so that she could use them in her Easter project and spell out the word Easter! We were then left with 6 yolks and whites to do something with. I thought about scramble egg for my lunch, but 6 is a bit too many. I decided to make some courgette (zucchini) egg muffins instead. Quick and easy to make, you can also be prepared and keep them in the fridge for a couple of days.

Egg Nutrition

Eggs have had a bad wrap in the past as people believed the dietary cholesterol would increase blood cholesterol. We now know that it is saturated fat that is linked to increased cholesterol not dietary cholesterol and there is no limit on how many eggs we should eat. Eggs are an eggcellent (!) source of nutrition and include protein and a variety of vitamins including vitmin D, A, B12 and the mineral iodine. In the UK choosing eggs with the Lion mark ensures they are safe to eat and can even be eaten runny.  

Courgette EGG MUFFINS Ingredients

  •  6 Eggs
  • 100mls milk
  • 4-6 chopped mushrooms
  • 1/2 courgette grated
  • 3 tbsp grated cheese
  • 1 tsp dried oregano and paprika
courgette egg muffins ready for the oven

Method

  1. Take a muffin tin, give each tin a brush with olive oil.
  2. Divide the chopped mushrooms and grated courgette between the tins.
  3. Sprinkle some grated cheese on top.
  4. Mix the eggs with milk, herbs and paprika and divide the mixture out between the muffin tins.
  5. Bake in the oven 180 degrees c for 20 minuets.
courgette egg muffins out of the oven

You can save them in the fridge for a couple of days. Have them cold in a salad for a packed lunch or heat up in the microwave and have for breakfast or lunch. 

Try adding different fillings or spices to suite your taste. 

plate with courgette egg muffins, toast and salad

Print out of recipe card below. 

plate with courgette egg muffins, toast and salad

Courgette Egg Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Courgette egg muffins are like mini omelettes or frittatas, make a big batch and eat for lunch and breakfast over the week.

Ingredients

  • 6 eggs
  • 100 mls of milk
  • 4-6 chopped mushrooms
  • 1/2 courgette grated
  • 3 tablespoons of grated cheese
  • 1 teaspoon of dried oregano and paprika

Instructions

    1. Take a muffin tin, give each tin a brush with olive oil.
    2. Divide the chopped mushrooms and grated courgette between the tins.
    3. Sprinkle some grated cheese on top.
    4. Mix the eggs with milk, herbs and paprika and divide the mixture out between the muffin tins.
    5. Bake in the oven 180 degrees c for 20 minuets.

If you like baking then check out our banana and raspberry muffins recipe and our recipe page.

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