Who says eggs are just for dinner? Not I! I think eggs have their place all day long. And these Zucchini Parmesan Egg Muffins fit right into your meal plan because they are great for dinner, but also fantastic for meal prepping because you can make a bunch and grab them on your way out the door in the morning.
Hello…and welcome to Aldi Week! If you’re new to Aldi Week, I’m sharing a week of dinner recipes using some of our favorite Aldi finds. If you don’t have an Aldi near you, it’s ok – you can find everything you need to make these at your local grocery store!
21 Day Fix Zucchini Parmesan Egg Muffins
These are completely 21 Day Fix-friendly. You’ll find the container counts in the bottom of this post, on the recipe card.
Weight Watchers Zucchini Parmesan Egg Muffings
These are also great for Weight Watchers! Points for all three plans are available at the bottom of this post.
Can you freeze egg muffins?
Yes, you can freeze these! As a general rule, zucchini and tomato aren’t great veggies for freezing (you can read all about freezing veggies here), but in this case they’re very thinly sliced and should be fine when you thaw or reheat them. I would leave them in the fridge or on the counter to thaw, or heat frozen ones for 45 seconds (increasing time as needed).
Tips for Making Egg Muffins
These egg muffins, also called mini frittatas or egg bites, are super easy to make. I have a few other recipes you might also like, such as these Sun Dried Tomato Egg Muffins and these Broccoli Cheese Egg Muffins. One thing I’ve learned about making these is that you want to be careful about how much egg mixture you pour into the muffin tins – too much, and they’ll overflow like crazy.
These will puff up nice and pretty in the oven, but they’ll start to collapse as soon as you take them out. This is especially true if they get really huge. Try not to fill the muffin cups more than 3/4 of the way full.
Also, be sure not to overcook these. They’re easy to overcook, because they don’t necessarily look done. A toothpick inserted in one will come out dry if it’s done. If you overcook them, the sides can get a little overdone (you can see some of these got a little crispy!).
And finally, be sure to coat the muffin tins with lots of no-cook cooking spray so they’re easy to take out. You’ll still want to use a knife along the edges to loosen them up, but you really want to make sure you are liberal with the cooking spray to help this process.
What eggs are best for egg muffins?
As a general rule, I always, always, always splurge for pasture-raised eggs. I can tell a huge difference between pasture-raised eggs vs cage-raised eggs. The yolks are always so much brighter! They cost more (sometimes a lot more), but this is one thing I draw a hard line in the sand about. That being said, that’s entirely my opinion and you can use whatever eggs you have. If you have access to fresh, pasture-raised eggs though…always go for those!
Looking for bacon egg bites? Check out this Cheesy Bacon Egg Bite recipe!
The total cost of this recipe was right around $8.50. That is using the expensive, pasture-raised eggs – you can shave nearly $4 off the cost of this recipe by using regular eggs. Also, you’ll have lots of cheese and eggs left over. This price assumes you have salt and pepper already.
Zucchini Parmesan Egg Muffins
- 9 eggs
- 1/3 c low-fat milk
- 2 garlic cloves minced
- 3/4 c grated Parmesan cheese
- 1/2 zucchini sliced into 12 thin round slices
- 1 Roma tomatoe sliced into 12 thin slices
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 375F.
- Coat 2 1/2 inch muffin tin with nonstick cooking spray.
- In a large bowl, whisk together eggs, milk, garlic, cheese, salt, and pepper. Divide egg mixture among muffin cups.
- Top each with a zucchini slice and a tomato slice.
- Bake 25 minutes or until the tops are puffed up and set. Remove from oven and let eggs cool for 5 minutes before removing them from the muffin tins. The tops will fall a bit while they cool.
- Use a knife to loosen sides before removing. Serve warm. Enjoy!
Here are the other Aldi Week recipes:
- Instant Pot Bolgonese Soup with Pasta
- Whole Wheat Summer Veggie Pizza
- Nectarine and Honey Goat Cheese Salad with Raspberry Jam Dressing
- Turkey Fried Rice