We’re keeping it simple today with these easy-bake scrambled eggs with zucchini and garlic. This is one of my go-to recipes when I need a quick breakfast, a savory brunch, or a healthy side dish. With only 3 main ingredients and 30 minutes to prepare, it’s a total crowd-pleaser and a must-try for newbie cooks and busy home chefs wanting fresh-from-scratch food.
This dish combines the soft texture of scrambled eggs with the savory sweetness of summer squash and garlic. It takes a few more minutes to put together than your regular scrambled eggs, but it’s a great way to use up some of that zucchini you have hanging around. While you can enjoy it any time of the year, it’s the perfect recipe to whip up in the middle of summer when fresh zucchini are abundant.
Add it to your weekly meal rotation or when you’re looking to start your day with a hearty meal that promises both taste and nutrition. Keep reading for the full recipe details.
Table of Contents (click to view)
Why You’ll Love This Recipe
This scrambled eggs with zucchini recipe is a simple way to spruce up your standard breakfast. It’s a versatile and nutrient-dense dish that puts a twist on classic scrambled eggs — one that will surely be a hit with the whole family. Here’s why:
- Budget-friendly
- Minimal cleanup
- Simple ingredients: Uses pantry staples and common seasonings.
- Amazing flavors: Savory and aromatic, with a creamy base and mild sweetness from tender zucchini, and subtle briny flavor from sea-based spice.
- Family-friendly and kid-approved: Great way to get kids to eat their veggies.
- Short prep and cooking time: Takes only 30 minutes to get it on the table.
- Basic kitchen equipment: Uses common kitchen tools such as a mixing bowl and whisk for combining ingredients, cheesecloth for wringing out excess liquid from zukes, and muffin pan for baking.
- Easy-to-follow directions: Follow 7 simple steps, from mixing ingredients to baking the batter.
How to Make Scrambled Eggs with Zucchini
This scrambled eggs with zucchini and garlic recipe is a filling, high-protein meal that’s not just ideal for breakfast, but also for brunch and snacktime. It requires only 30 minutes of prep time using clean, wholesome ingredients you already have.
To make this recipe, simply whisk the eggs, chop and dice the veggies, and portion the mixture evenly into each of the wells of a standard 12-cup muffin pan. Bake and serve warm. That’s it!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make these nutritiously tasty scrambled eggs.
Ingredients You Need
Scrambled eggs with zucchini are my lazy version of a crustless mini quiche. They’re a great thing to pop into my oven in the morning while getting ready for the day. If you’re looking to use up ingredients in your fridge or pantry, this recipe is perfect for you. All you need are the following:
- Garlic
- Salt
- Spinach
- Mushrooms
- Large eggs
- Green bell pepper
- Ground black pepper
- Zucchini: Shredded and drained of excess moisture to avoid scrambled eggs from getting soggy when baked. Choose fresh, firm, and blemish-free zukes that are small to medium in size as they tend to be sweeter.
- Dulse flakes: Great seaweed substitute for mineral salt; adds a salty, slightly smoky flavor to the dish.
Variations
My recipe can easily be doubled, tripled, etc. It can also be varied in different ways to suit your taste and dietary preferences. Here are some creative variations and optional add-ins to try:
- Load up your egg muffins with additional vegetables like cherry tomatoes, asparagus, and kale.
- Play around with mushrooms like cremini, chanterelles, morels, shiitake, or portobello.
- Add your favorite herbs like fresh basil, oregano, or dill.
- Add a bit of heat with diced jalapeños, red pepper flakes, cumin, or turmeric powder.
- Boost protein content with bits of bacon, ham, sausage, or chorizo.
- Sprinkle in some shredded or grated cheese like goat cheese, feta cheese, cheddar, Mozzarella, or parmesan cheese for a creamy texture and extra protein.
- Enhance the flavors by adding 1 small garlic clove or chopped onions.
Step-By-Step Instructions
Simple and healthy, these baked scrambled eggs with zucchini muffins are easy to whip up any time of the week, whether it’s for a quick breakfast on a busy weekday or an impromptu weekend gathering with friends and family. Filled with eggs, zukes, and a handful of fresh herbs and spices, it comes together in 30 minutes flat.
- Mix eggs with seasonings. While preheating the oven, mix whole eggs with garlic and other seasonings in a medium-sized bowl.
- Combine eggs and zucchini. Shred the zucchini and squeeze out liquid using a cheesecloth. Once dry, stir into the egg mixture and add the remaining ingredients until thoroughly mixed.
- Portion batter and bake. Once combined, divide the batter in a well-greased 12-cup muffin tin. Bake until the center is set and let cool before serving.
Scrambled eggs got you craving for more egg-centric dishes? You can find this recipe — and more — in The Ketogenic Edge Cookbook!
Expert Tips
- This scrambled eggs with zucchini recipe has a great veggie-to-egg ratio in that there are plenty of veggies involved. However, you can always adjust according to taste and get creative.
- Avoid using oversized zukes as they tend to be bitter, with larger seeds and higher water content.
- To peel or not to peel? My rule of thumb is that I don’t peel small, young zukes when they’re clean or well-rinsed. If you can’t avoid using large zukes, consider peeling and cutting off the hard, fibrous parts.
- Veggie variants. Feel free to switch up the veggies based on what you have on hand. However, I suggest sticking with the ones that will cook in the same timeframe as your eggs and zucchini. Keep a close eye on the bake to avoid overcooking the eggs. They should be just set and slightly golden on top.
How to Store This Recipe
Scrambled eggs with zucchini cups are best served fresh and warm. But this recipe keeps pretty well so if you have leftovers, simply store them in an airtight container in the refrigerator for 3 to 4 days.
I don’t recommend freezing these muffins because they will get soggy after thawing.
What to Serve with Baked Scrambled Eggs
It’s so easy to put scrambled eggs with zucchini together and bake into egg cups! Serve up as breakfast on its own or as part of a main course meal. It pairs well with a variety of sides, such as the following:
- Pair with a bowl of fresh berries, melon, or citrus.
- Serve with warm toast.
- Add freshly sliced avocados or top with guacamole for extra flavor.
- Serve alongside roasted potatoes, mashed potatoes, or hash browns.
If you’re prepping for a crowd, these are great to make ahead and serve with Keto Sheet Pan Breakfast Hash from Real Balanced.
More Easy Egg Recipes to Try
- Three-Cheese Omelette
- Zucchini Egg Cups with Tomato
- Tomato Olive Egg Muffins
- Sugar-Free Egg Pudding
- Omelette with Zucchini Hummus
Did you make this scrambled eggs with zucchini and garlic recipe? Rate and review it down below! I’d love to hear from you.
Garlic and Zucchini Scrambled Egg Muffin
Ingredients
- 12 whole eggs
- 2 cloves garlic minced
- 2 tablespoons dulse flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small zucchini shredded
- 1 small green bell pepper
- ½ cup spinach chopped
- ¼ cup mushrooms chopped
Instructions
- Preheat the oven to 350 °F.
- Whisk eggs in a medium bowl. Add garlic, dulse, salt, and pepper.
- Place the zucchini in a cheesecloth, nut milk bag, or kitchen towel and squeeze to remove as much water as possible.
- Stir into the eggs. Add all remaining ingredients and mix to combine.
- Divide the batter evenly in a standard 12-cup muffin pan. Greased the pan or line with muffin liners before pouring in.
- Bake for 20 minutes, until center is set. Remove from the oven and leave to rest and cool for 5 minutes before transferring to a wire cooling rack.
Nutrition & Macros
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