Zucchini Wrapped Potato & Egg Muffins
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.
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Zucchini Wrapped Potato & Egg Muffins
- Set oven to 405F.
- 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.
- Slice zucchini into strips about the thickness of a nickel using a mandolin.
- Chop up your veggies and set aside.
- Beat eggs in a bowl. Set aside.
- Spray a muffin pan with baking spray.
- Add 1 strip of zucchini to a muffin mold to form a ring.
- Add a few pieces of baked sweet potato and then chopped veggies.
- Carefully spoon egg into the muffin molds, covering the potato and veggies, then top with mozzarella.
- Bake in the oven for about 35 minutes at 375F or until the egg is completely cooked.
- When they are finished baking, allow to cool for a few minutes before removing from the mold.
- Enjoy them while they are warm.
Approximate macros for 1 of 12 muffins:
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