Mediterranean Pesto & Zucchini Egg Muffins (Gluten-Free, Dairy-Free)

Looking for a nutritious, flavor-packed breakfast or snack? These Mediterranean Pesto & Zucchini Egg Muffins are the perfect solution! Light, fluffy, and infused with fresh pesto, sun-dried tomatoes, and zucchini, they bring a delicious Mediterranean twist to your morning routine. Not only are they gluten-free and dairy-free, but they’re also packed with protein and healthy fats, making them a great grab-and-go option.

Whether you’re meal-prepping for the week or need a quick, savory bite, these egg muffins are easy to make and bursting with herby goodness. Enjoy them fresh out of the oven or reheat them for a quick and satisfying meal.

Makes: 6-8 muffins
Prep Time: 10 minutes
Cook Time: 20-25 minutes

Ingredients:

6 large eggs

1 medium zucchini, grated and squeezed to remove excess moisture

¼ cup dairy-free pesto (store-bought or homemade)

½ cup sun-dried tomatoes, chopped (plus extra for topping)

1 garlic clove, minced

½ tsp salt

¼ tsp black pepper

½ tsp dried oregano

½ tsp dried basil

2 tbsp nutritional yeast (optional, for a cheesy flavor)

Fresh basil leaves (for garnish)

Instructions:

Preheat oven to 375°F (190°C). Grease a muffin tin or use silicone liners.

In a large bowl, whisk eggs until combined.

Add grated zucchini, pesto, sun-dried tomatoes, garlic, salt, pepper, oregano, basil, and nutritional yeast. Mix well.

Divide the mixture evenly into muffin tins, filling about ¾ full.

Top each muffin with an extra piece of sun-dried tomato.

Bake for 20-25 minutes until set and slightly golden.

Let cool for a few minutes before removing. Garnish with fresh basil and enjoy!

Storage:

Fridge: Store in an airtight container for up to 4 days.

Freezer: Wrap and freeze for up to 2 months. Reheat in the oven or microwave.

Tips for Perfect Mediterranean Pesto & Zucchini Egg Muffins

✅ Remove Excess Moisture: After grating the zucchini, squeeze out as much liquid as possible using a clean kitchen towel or paper towels. This prevents soggy muffins.

✅ Use Silicone Muffin Liners: These muffins can stick to metal tins, so use silicone liners or grease the tin well for easy removal.

✅ Customize the Flavors: Add olives, spinach, or roasted red peppers for extra Mediterranean goodness. If you’re not dairy-free, crumbled feta makes a great addition!

✅ Meal Prep Friendly: Store in the fridge for up to 4 days or freeze for up to 2 months. Simply reheat in the microwave or oven for a quick meal.

✅ Boost the Protein: Want extra protein? Mix in chopped cooked chicken or turkey.

Nutrition per Muffin (Approximate Values)

Based on a batch of 6 muffins

• Calories: ~90-110
• Protein: ~7g
• Carbs: ~3-4g
• Fat: ~6g
• Fiber: ~1g
• Sugar: ~1g

These egg muffins are low in carbs, packed with protein, and full of healthy fats—making them an excellent choice for a balanced meal or snack.