Paleo Zucchini Egg Muffins

Paleo Zucchini Egg Muffins Recipe via Worthy Pause

As the venerable Snoop Dogg would say:

"Bikinis, zucchinis, martinis, no weenies."

Such wise words from Martha Stewart's friend. And now it's time for another installment of make-ahead paleo/Whole30/gluten-free egg muffins with Snoop's favorite garden vegetable: the zucchini!

My in-laws have this amazing backyard garden that must be a paradise for zucchinis because they grow into blue ribbon-level giants in the blink of an eye. Anyway, I'm looking forward to raiding that garden regularly this summer (not in a bikini, but maybe with a martini). Until the thaw though, I'll be buying my gear to make this recipe at the regular ol' store.

P.S. If you get hooked on making different varieties of egg muffins every Sunday night like I do, you may want to put these Paleo Bacon & Broccoli Egg Muffins into your breakfast rotation too. And you might like all these other portable breakfasts.

Paleo Zucchini Egg Muffins Recipe via Worthy Pause

Paleo Zucchini Egg Muffins

paleo, gluten-free, whole30-approved | makes 12 muffins


  • ~4 cups grated zucchini (loosely packed)
  • a sprinkle of salt
  • 12 eggs
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp Dijon mustard (or yellow mustard)
  • black pepper, to taste
  • olive oil or ghee


  1. Sweat the zucchini, meaning sprinkle a bit of salt over the zucchini and let it hang out in a bowl for 20 minutes or so. Then drain it and thoroughly pat it dry with paper towels.
  2. Preheat the oven to 350 F.
  3. Whisk 12 eggs with the onion powder, garlic powder, mustard, and black pepper.
  4. Grease a muffin tin with olive oil or ghee.
  5. Divide the drained zucchini into the muffin cups evenly.
  6. Pour the egg mixture over the top of each cup so it is just shy of full.
  7. Bake for 18-20 minutes, until you can insert a knife and pull it out cleanly.

How to Store Egg Muffins + Reheat Them

You could serve them right away, but I usually save them for weekday mornings to bring to work. Let them cool fully and store them in an airtight container in the fridge. Egg muffins last for about 5 days refrigerated.

Reheat for 30 seconds in the microwave to avoid explosions. (Or just eat them cold, if you're too hungry to deal with a microwave.)

You can also make a batch for the freezer and pull a couple out the day before you're going to eat them. Even if they aren't fully thawed, they'll still warm up well in the microwave.

Other Tips

  • Serve with hot sauce, of course. Eggs without hot sauce are just sad.
  • I've tried this with a lot of different veggies and meats and the formula works well. As long as you have a similar ratio of eggs (12) to other ingredients (~4 cups of stuff), you'll be fine!
  • For frozen vegetables, you'll want to make sure they are thawed and drained well. For all veggies, you'll want to make sure they are chopped into small pieces. Sometimes you may even want to saute certain veggies beforehand or sweat them like the zucchini. This is totally a personal preference, but if I do onions, garlic or peppers, I usually cook them first in a pan.

What's your go-to Whole30 or paleo breakfast?