(High-Protein • Low-Carb • Meal Prep Magic)

These muffins are everything: fluffy, cheesy, veggie-packed, and protein-rich — all baked into grab-and-go cups that reheat like a dream. Whether you’re eating keto, boosting protein, or just avoiding sad breakfasts, these are the solution.

📏 Yield & Timing:

  • Servings: 9–12 muffins
  • Prep Time: 10 minutes
  • Bake Time: 20–22 minutes
  • Total Time: ~30 minutes
    Macros (per muffin, approx.):
    ✅ ~7g protein · ~2g net carbs · ~6g fat (varies by cheese and optional add-ins)

🧾 Ingredients:

  • 1½ cups shredded zucchini (about 1 medium, squeezed dry)
  • 5 large eggs
  • ½ cup cottage cheese or Greek yogurt
  • 1 cup shredded mozzarella or cheddar cheese
  • ¼ cup grated parmesan (for flavor + browning)
  • ¼ cup chopped green onion or chives
  • Salt and black pepper to taste
  • Optional: 1/2 tsp garlic powder or Italian seasoning
  • Butter or olive oil spray (for greasing muffin tin)

🥣 Instructions:

1. Prep Zucchini

Grate zucchini using a box grater or food processor.
Wrap in a clean towel and squeeze out all the water. Set aside.

2. Whisk Egg Base

In a large bowl, whisk together eggs, cottage cheese (or Greek yogurt), salt, pepper, and any seasonings.

3. Mix in the Goods

Stir in shredded zucchini, mozzarella, parmesan, and green onion.

4. Fill the Muffin Cups

Grease a muffin tin (or use silicone liners).
Spoon the mixture evenly into 9–12 cups — fill about ¾ full.

5. Bake

Bake at 375°F (190°C) for 20–22 minutes, or until tops are golden and centers are set.
Let cool for 5 minutes before removing from the pan.

🧊 Storage & Meal Prep Tips:

  • Fridge: Store in an airtight container for up to 5 days
  • Freezer: Freeze in single layers and thaw overnight in fridge
  • Reheat: Microwave for 30 seconds or air fry for 2 minutes

🔁 Optional Add-Ins:

  • Crumbled cooked bacon or turkey sausage
  • Diced bell peppers or spinach
  • Swap mozzarella for pepper jack or feta
  • Add 1 scoop unflavored protein powder or collagen for extra protein hit

💬 Personal Story:

I made these when I was sick of protein bars and wanted something warm, real, and actually satisfying. Now I keep them stocked in my fridge — they’re my morning go-to, post-workout snack, and even dinner with a side salad.