Zucchini and Pepper Egg Muffins

Zucchini and Pepper Egg Muffins

These mini zucchini and pepper egg muffins are perfect for a quick lunch or as a portable savoury breakfast. You can bake them on the weekend and enjoy them all week long – they will last for a good 5-6 days in an air-tight container in the fridge. You could substitute the zucchini for another of your favourite veggies.

Zucchini and Pepper Egg Muffins

Course: Breakfast, Lunch, Snacks, Vegetarian
Servings: 12
Prep Time: 10 minutes
Cook Time: 25 minutes



  • 2 medium zucchinis
  • 2 red bell peppers
  • 8 large eggs
  • ½ cup whole milk
  • ¼ cup sour cream
  • 4 oz. cheddar cheese
  • 2 tablespoons flour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon dried mint


  1. Preheat your oven to 375 degrees F and line a 12-muffin pan with paper liners (or just spray with some non-stick cooking spray)
  2. Grate the zucchinis and cheddar using your Indy Chef cheese grater and chop the bell peppers.
  3. Whisk the eggs, milk, and sour cream in a large bowl. Add in the flour, baking powder, salt, and dried mint and mix until combined.
  4. Add in the zucchini, peppers, and cheese and use a spatula to fold them gently – the mixture will be thick.
  5. Divide between 12 muffin cups and bake for 20-25 minutes, or until the muffins are cooked through and slightly puffed up. Enjoy!

Recipe Notes:

Tip: Use any combination of veggies that you like or already have on hand. You can also change up the cheese, just make sure it’s a hard cheese that you can grate, so your batter doesn’t get too wet.

The Indy Chef Cheese Grater can be found here.



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