Breakfast Egg & Veggie Muffins

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Veggies in a muffin? You bet! These gluten-free muffins rely on potatoes and zucchini for their bready consistency. With nothing but 100% wholesome ingredients, these muffins make a perfectly satisfying snack on-the-go. They also work as a healthy side to any meal in place of fattening bread rolls.

Reduced-fat cheddar cheese adds rich indulgence to each bite. Diced onion and black pepper offer a dash of bold flavor. In addition to being mouthwateringly moist, these little delights are a cinch to make! Simply whisk the ingredients together, pop them in the oven until golden-brown, serve, and enjoy!

Breakfast Egg & Veggie Muffins

preworkout fuel

Yields: 6 servings | Serving Size: 2 muffins | Calories: 175 | Total Fat: 11g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 205mg | Sodium: 390mg | Carbohydrates: 7g | Fiber: 1g | Sugars: 1g | Protein: 12g | SmartPoints (Freestyle): 6 |


  • 1/2 cup grated potato
  • 1 cup grated zucchini
  • 1 cup (reduced-fat) cheddar cheese
  • 6 large eggs
  • 1/2 cup diced onion
  • 1/2 teaspoon kosher or sea salt, more or less to taste
  • 1/2 teaspoon black pepper


  1. Preheat oven to 350 degrees.
  2. Lightly oil a 12-cup muffin tin. In a mixing bowl, whisk together all ingredients until fluffy.
  3. Fill muffin tins 3/4 full and bake until set, about 20-25 minutes. Enjoy!

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7 Comments on "Breakfast Egg & Veggie Muffins"

  1. jessee  March 9, 2016

    are there any exercise books for people who have severe arthritis in the knees and can’t do squats or planks or even get down on there knees or the floor to do them. i’ve been searching and they pretty much are for people with normal knees. mine are shot and i need to loose wt. besides dieting food wise i need to get into shape. love your recipes… ones that are free . ones where i don’t have to buy a book.

  2. Sylvia  December 16, 2016

    Very much enjoying the suggested dishes

  3. Jeanette Inglis  December 20, 2016

    The Breakfast egg & veggie muffins is a great idea. I would swap the potato for other lower carb veggies as I am a diabetic & carbs are simply stores of fat if not exercising enough. Great range of recipes you provide. Many thanks.

    • Kym Votruba  December 21, 2016

      Thanks, Jeanette. We’re glad you like them. 🙂

  4. Gayle  January 1, 2017

    I’m glad we don’t have to use the potato because i much prefer more veggies but is there a reason why you have potato in it

    • Gale Compton  January 2, 2017

      Gayle, Potato is just one of the ingredients we decided to use. Feel free to use more zucchini. 🙂


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