Zucchini Wrapped Potato & Egg Muffins

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 102
Protein 8g
Fat 3g
Carbs 11g
Total Time

These gorgeous zucchini wrapped potato and egg muffins are a delicious and healthy breakfast idea. Instead of using wheat flour, I used sweet potatoes for my starch. The best part of this quick and easy recipe is that it’s vegetarian, yet contains a generous serving of fats and proteins. Loaded with colorful bell peppers, portabello mushrooms, sweet potatoes, egg whites, and cheese, these “muffins” are sure to please! They freeze and reheat very well so you can pack them for on the go weekday breakfasts. A spray of oil in a muffin tin or muffin cups makes these fast to put together and easy to pop out.      


I cooked the sweet potatoes first by seasoning them and baking them first–if you have a lot, you can freeze them into individual portions in ice cube trays for your next batch of muffins. This way everything is ready at the same time since sweet potato can take a lot longer to cook than the rest of the ingredients. Although I seasoned it with garlic powder, Italian seasonings, salt, and pepper for this recipe, you can season them with other herbs and spices for a different flavor profile. There are also endless possibilities as to the ingredients you could fill the tin with. You can throw in hash browns in place of the sweet potatoes, substitute cheddar cheese or parmesan cheese for the mozzarella. If you’re looking to add some meat to it, turkey sausage, cooked bacon (because I love bacon cheddar anything), or ham also work wonders (ham and cheese cups, anyone?) Cooked spinach, chopped onions, and tomatoes are also great vegetables to add or replace.       


If you’d like to make the prep even easier, you can freeze the chopped vegetables on parchment paper in a single layer first, and then place them in a large Ziploc bag. This way whenever you choose to make this again, you’ll have the veggies ready. The bonus of this is that you can also use the vegetables for other things, such as a breakfast casserole, or even soup. Make ahead breakfast muffins have never been so easy. If you plan to store them, make sure you allow them to cool completely before packing them away so you can avoid condensation that will cause them to be soggy.      


Here is a re-mixed version of my turkey wrapped breakfast muffins! Equally tasty and completely vegetarian. Great way to ensure your daily servings of vegetables.


If you enjoy the recipes that I’m posting, please drop me a comment below. I love to hear from our readers and how they’re cooking fit and healthy! If these egg white muffins are everything you hoped they would be, subscribe to my website so you can get recipes delivered straight to your inbox.


Zucchini Wrapped Potato & Egg Muffins


Ingredients for 12 loaded muffins:

  • 12 thick slices raw zucchini (equal to about 1.5 large zucchini) 
  • 4 eggs
  • 6 egg whites
  • 500g sweet potato (measured uncooked)
  • 3/4 cup mozzarella cheese
  • 2/3 cup red bell pepper (chopped)
  • 2/3 cup green bell pepper (chopped)
  • 1/2 cup portobello mushroom (chopped)
  • Seasonings: garlic powder, Italian seasoning, sea salt, pepper
  1. Set oven to 405F.
  2. Measure out portion of sweet potato and chop into pieces. Season with italian seasoning, garlic, sea salt and pepper and place on a baking sheet.  Bake in the oven for about 20 minutes at 405F.
  3. Slice zucchini into strips about the thickness of a nickel using a mandolin.
  4. Chop up your veggies and set aside.
  5. Beat eggs in a bowl. Set aside.
  6. Spray a muffin pan with baking spray.
  7. Add 1 strip of zucchini to a muffin mold to form a ring.
  8. Add a few pieces of baked sweet potato and then chopped veggies.
  9. Carefully spoon egg into the muffin molds, covering the potato and veggies, then top with mozzarella.
  10. Bake in the oven for about 35 minutes at 375F or until the egg is completely cooked.
  11. When they are finished baking, allow to cool for a few minutes before removing from the mold.
  12. Enjoy them while they are warm.

Approximate macros for 1 of 12 muffins:


Available in the FitMenCook app

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