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Breakfast Egg & Veggie Muffins

Veggie packed and gluten-free, these muffins are great for breakfast or an on-the-go snack.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Budget-Friendly, Low-Carb, Quick and Easy, Vegetarian
Servings: 6 people
Calories: 175kcal


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


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


Serving: 2muffins | Calories: 175kcal | Carbohydrates: 7g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 390mg | Fiber: 1g | Sugar: 1g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6