Cheesy Courgette Frittata Muffins (Zucchini)

Cheesy Courgette Frittata Muffins (Zucchini)

If you’re anything like me, you’re always in a rush in the mornings.  Anything that makes getting out the door a little bit easier is definitely something I need.  These Cheesy Courgette Frittata Muffins (Zucchini) can be made in advance and kept in the fridge so on a weekday morning you can grab one as you walk out the door.  What breakfast could be easier?  Like a mini frittata, they are high in protein and will keep you fueled for the day ahead and full til lunchtime!  Perfect for snacks or for lunch boxes, if you make a huge batch you’ll always have something healthy in the fridge.

To make the Cheesy Courgette Frittata Muffins, you first need to dice up the courgette (zucchini) and the red onion.  A white onion will do if you don’t have any red ones.  Slice up the garlic and heat the oil in a pan.  Fry off the courgette, onion and garlic in a pan until it has softened and browned slightly.  Season with plenty of salt and pepper.

While the courgette mixture is cooking, prepare the rest of the dish.  Turn the oven on to 200C (390F) and grate the cheese.  Break the eggs into a large bowl and season with salt and pepper.  Whisk to combine the eggs and then add half of the grated cheese, keeping half back to use as a topping.

Grease the muffin tin with some butter (or oil if you prefer) and when the courgette is ready add it to the egg and cheese mixture and stir everything well to combine.

Pour the mixture into the muffin tin and put them into the oven for ten minutes until they have set and risen.Cheesy Courgette Frittata Muffins (Zucchini) by Emma Eats & Explores - Grain-free, Gluten-free, Low Carb, LCHF, Paleo, SCD, Vegetarian, Refined Sugar-free

After 10mins, remove from the oven and turn on the grill.  Top each of the muffins with a sprinkling of the remaining grated cheddar.  Place back under the grill until the cheese is browned and bubbling and then they are ready to serve.Cheesy Courgette Frittata Muffins (Zucchini) by Emma Eats & Explores - Grain-free, Gluten-free, Low Carb, LCHF, Paleo, SCD, Vegetarian, Refined Sugar-free

Perfect for a lazy brunch, a grab-and go breakfast or great for lunch-boxes.  They can be kept in the fridge for up to a week, or even frozen and defrosted as needed. You can personalise them to your tastes adding in bacon or chorizo or feta or any other ingredients that you fancy! Delicious cold or you can warm them slightly before you tuck in! A healthy, yummy, protein-filled snack!

If you like eggs for breakfast you might also like my Eggs Benedict Recipe or my Chorizo & Butternut Squash Frittata.

Cheesy Courgette Frittata Muffins (Zucchini) by Emma Eats & Explores - Grain-free, Gluten-free, Low Carb, LCHF, Paleo, SCD, Vegetarian, Refined Sugar-free

Cheesy Courgette Frittata Muffins (Zucchini) by Emma Eats & Explores - Grain-free, Gluten-free, Low Carb, LCHF, Paleo, SCD, Vegetarian, Refined Sugar-free

Courgette Breakfast Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snacks
Cuisine Gluten-Free, Grain-Free, Low Carb, Paleo, Pescatarian, Primal, Refined Sugar-Free, SCD, Vegetarian, Whole30
Servings 6 muffins

Ingredients
  

  • 2 tsps olive oil
  • 6 eggs
  • 1 medium red onion
  • 1 medium courgette (zucchini)
  • 2 cloves garlic
  • 100g mature (sharp) cheddar cheese
  • salt & pepper
  • butter for greasing the muffin tin

Instructions
 

  • Dice up the courgette (zucchini) and red onion and crush or slice the garlic cloves.
  • Heat the oil in a pan and fry off the garlic, onion and garlic until they are softened (about 10mins). Season well with salt and pepper.
  • Meanwhile, turn the oven on to 200C and grease a muffin pan with butter.
  • Break the eggs into a bowl, add plenty of salt & pepper and beat with a fork to combine everything.
  • Grate the cheese and add half to the eggs.
  • When the courgette (zucchini) mixture is ready, add it to the eggs and cheese and stir everything to combine.
  • Pour the mixture into the muffin tins and pop into the oven for 10 mins.
  • After 10 mins, remove from the oven, turn on the grill and sprinkle the remaining grated cheese over the top of each muffin.
  • Pop the muffins back under the grill for a few minutes until the cheese is browned and bubbling. Serve.

Allergy & Dietary Information for Cheesy Courgette Frittata Muffins (Zucchini)

This Cheesy Courgette Frittata Muffin recipe is Grain-Free, Gluten-Free, & Refined-Sugar Free.  It’s also suitable for Paleo, Specific Carbohydrate Diet (SCD), Primal, Pescatarian, Vegetarian, Whole30 & Low Carb Diets.

See my Products Page for Ingredients & Bakeware that I recommend.

Pin it for laterCourgette Breakfast Muffins (Zucchini) by Emma Eats & Explores - Grain-free, Gluten-free, Low Carb, LCHF, Paleo, SCD, Vegetarian, Refined Sugar-free



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