Bacon Zucchini Meal Prep Eggs

These Bacon Zucchini Egg Muffins are an easy meal prep friendly breakfast option that will keep you full all morning long!

Course Breakfast

Cuisine American

Keyword bacon, breakfat, eggs, meal prep, zucchini

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 126kcal

Author Kelli Shallal MPH RD

Ingredients

3 zucchini
6 ounces bacon cooked
12 eggs
1 tablespoon onion flakes
⅛ teaspoon black pepper
¼ teaspoon salt

Instructions

Cook and chop bacon (or skip this step and buy pre-cooked bacon.
Preheat oven to 375F and line a muffin pan with silicone baking cups or use a silicone muffin tin.
Shred zucchini and squeeze dry of excess water. I like to do this by putting all the shredded zucchini in an old dish towel, it works better than going through a million paper towels. Make sure you get as dry as possible!
Fill each hole with shredded zucchini and bacon, distribute evenly between muffin cups.
Whisk eggs and seasonings together, whisk well! Pour mixture over the zucchini and bacon until each cup is ¾ the way full.
Bake for 25 minutes or until eggs are set.

Notes

Note, you can change out the veggie here if you want. You could also do chopped broccoli, bell peppers, shredded carrots, or anything else you've got laying around. Last year I did cheddar cheese and broccoli, still one of my favorite combos! Then you'll whisk your eggs together with seasonings. I used onion flakes, salt, and pepper. Make sure you whisk really well or the eggs will look funny when they cook.

Nutrition