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garlic zucchini scrambled egg muffin
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5 from 1 vote

Garlic and Zucchini Scrambled Egg Muffin

Make scrambled egg muffins for a kid-friendly breakfast or lunch, suitable for Whole 30, paleo, keto, and low-carb diets.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 3
Calories: 124kcal


  • 12 whole eggs
  • 2 cloves garlic minced
  • 1 to 2 tablespoons dulse flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 small zucchini shredded
  • 1 small green bell pepper
  • 1/2 cup spinach chopped
  • 1/4 cup mushrooms chopped


  • 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.
  • Serve warm. Store leftovers in the fridge for 3 to 5 days or freeze for longer.


Serving: 4muffins | Calories: 124kcal | Carbohydrates: 18g | Protein: 28g | Fat: 22g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 402mg | Potassium: 199mg | Fiber: 12g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 29mg | Calcium: 15mg | Iron: 1mg
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