Cheesy Zucchini Egg Muffins with Turkey & Veggies

Turkey and Zucchini Egg Muffins

A variation of egg muffins is on rotation weekly at my house! They’re such a tasty way to make busy mornings easier and there’s so much you can do with them.

These zucchini egg muffins have ground turkey, a colorful combination of veggies, and shredded Monterey Jack cheese. With tons of protein and flavor, they’re a great option for babies, toddlers AND adults, which is why I love them so much. One meal and everyone’s happy.

Make these ahead of time, pop them in the microwave or toaster oven and you have a quick breakfast or healthy snack to munch on all week long.

❀️ Why You’ll Love Zucchini Egg Muffins:

  • Healthy breakfast recipe.
  • Ready in no time and great for meal prep.
  • Add your favorite goodies.
  • Great way to get in extra protein.
  • Gluten-free.
  • Easy to make dairy-free.
  • Kids love them and the perfect BLW breakfast.

🍲 Ingredients

Ground Turkey

Olive Oil

Zucchini

Whole Eggs

Milk or Dairy-Free Milk

Bell Pepper

Garlic Powder

Black Pepper

Shredded Cheese

πŸ‘©β€πŸ³ How to Make Zucchini Egg Muffins

  1. Preheat oven to 400 degrees.
  2. Heat pan over medium-high heat and add olive oil and ground turkey and cook until brown. Add garlic and black pepper.
  3. Add diced bell pepper and stir together for about 2 minutes. Set aside.
  4. Spray nonstick spray on muffin baking pan. Use paper liners, if preferred. 
  5. Whisk eggs in a mixing bowl then add milk and stir.
  6. Disperse ground turkey mixture evenly into each muffin mold. Add grated zucchini on top.
  7. Gently pour whisked egg mixture to fully cover ingredients in each mold (but not all the way to top). Top with shredded cheese.
  8. Bake in oven for 15 minutes. Check middle of muffin with toothpick to check to see it’s fully cooked. Enjoy!

πŸͺ„ Tips and Tricks

  • Remove excess moisture from zucchini by pressing on it with a damp paper towel. This will make sure your egg muffins don’t get soggy.
  • These are the perfect size for BLW. They’re big enough babies can’t eat them whole and they’ll naturally rip them apart or take bites. Make sure your bell peppers are chopped small enough to avoid a choking hazard.


πŸ—’ Substitutions

  • Veggies: any color bell peppers, spinach, white onion, mushrooms or broccoli.
  • Cheese: mozzarella cheese, feta cheese, or cheddar cheese are delicious in these.
  • Meat: ground pork, ground chicken, cut up turkey bacon or omit the meat to make these vegetarian.


πŸ—’ Best served with

πŸ‘ How to Store Leftovers

Store leftover egg muffins in an airtight container in the fridge for up the three days. Reheat in the microwave or toaster oven.

To freeze: place in a freezer bag and freeze for up to three months. Recommended to defrost before putting in the microwave.

πŸ€” Common Questions

Are these gluten-free?

Yes!

Can these be made dairy-free?

Yes, omit the cheese (or use a non-dairy alternative) and use an unsweetened dairy-free milk such as almond milk.

Can I use other vegetables?

Yes, this recipe would be great with broccoli or carrots if you have picky eaters that don’t prefer zucchini or peppers.

Turkey and Zucchini Egg Muffins

Zucchini Egg Muffins

These Zucchini Egg Muffins are filled with all the morning goodies! They're cheesy, meaty and filled with colorful veggies to make these egg cups not only healthy but also delicious. Kids love them, adults love them and they're perfect for busy mornings or as an easy on-the-go snack.
Print Pin
Course: Breakfast, Snack
Cuisine: American
Keyword: egg muffins, zucchini
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 servings

Ingredients

  • 1/2 lb. ground turkey
  • 1/2 Tbsp. olive oil
  • half zucchini grated
  • 8 eggs
  • 1/2 cup almond milk or whatever milk of choice!
  • 1/2 cup bell pepper diced
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1/3 cup shredded cheese I used Monterey Jack

Instructions

  • Preheat oven to 400 degrees.
  • Heat pan over medium high and add olive oil and ground turkey and cook until brown. Add garlic and black pepper.
  • Add diced bell pepper and stir together for about 2 minutes. Set aside.
  • Spray nonstick cooking oil to muffin baking pan.
  • Whisk eggs in a mixing bowl then add milk and stir.
  • Disperse ground turkey mixture evenly into each muffin mold. Add grated zucchini on top.
  • Gently pour whisked egg to fully cover ingredients in each mold (but not all the way to top). Top with shredded cheese.
  • Bake in oven for 15 minutes. Check middle of muffin with toothpick to check to see it’s fully cooked. Enjoy!

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2 Comments

  1. Hi,
    How do you reheat this before serving to baby? Im always hesitant to reheat anything for my infant so I tend to not give him any leftovers. Please advise. Thank you.

    C.

Comments are closed.