Healthy Zucchini Egg Cups Recipe: Low Carb Breakfast Idea

Learn how to make zucchini egg muffins for a low carb, gluten free food. These are perfect for meal prep because you can store them for several days after you make them. If you’re looking for healthy breakfast ideas, this is perfect. It also makes a light brunch, lunch, or even dinner on a hot summer day.

Zucchini egg muffins are easy to make. I like them for breakfast on the go because they are easy to put in a container and take with you. They aren’t messy to eat, so you can eat them in the car or anywhere without worrying about making a mess. Instead of packing sugar filled prepackaged foods for a road trip, try this quick and easy zucchini egg cups recipe.

Most people plant a couple of zucchini plants in their garden each year. Even if you don’t plant a garden, you likely know someone who does. Those two zucchini plants can quickly yield more zucchini than you know what to do with.

When zucchini are in season, I use them to make several recipes. Zucchini works well in most recipes because it doesn’t have much flavor, so it blends in well with other ingredients. It’s a great way to add more vegetables to your diet, even for picky eaters who don’t like vegetables.

Zucchini is also extremely versatile. It can be used it both sweet or savory recipes. For a sweet treat, try this zucchini brownies recipe. For a savory recipe, try my recipe for no cheese zucchini egg bake below.



To learn about the health benefits of this low carb breakfast idea, tips for cooking and freezing, substitutions and answers to common questions you may have about this zucchini recipe be sure to visit my original post on how to make zucchini egg cups here.