Farmhouse Weekend
White Cheddar & Zucchini Egg Bites
Breakfast · Makes 12 · Serves 4–6
Ingredients
- Extra-Virgin Olive Oil1 tbsp
- Zucchini, firmly packed grated1 cup (~6 oz)
- Scallions, minced (white + light green)2
- Fresh Thyme, minced1 tsp
- Eggs8
- Sharp White Cheddar, grated + extra for top1 heaping cup (~4 oz)
- Cottage Cheese½ cup
- Salt½ tsp
- Freshly Ground Black Pepperto taste
Method
- Preheat oven to 350°F. Spray a 12-cup muffin pan with nonstick baking spray. A silicone muffin pan works even better.
- Cook the zucchini. Heat olive oil in a medium skillet over medium heat. Sauté zucchini and scallions until tender and until any extra liquid from the zucchini has fully evaporated, 5–6 minutes. Don't let it stick or brown. Remove from heat and stir in fresh thyme. Divide the zucchini mixture evenly among the muffin pan cups.
- Blend the egg mixture. In a blender, combine eggs, cheddar cheese, cottage cheese, salt, and pepper. Blend until completely smooth. Pour the egg mixture over the zucchini in the muffin pan. Sprinkle reserved cheddar on top of each bite, then add an extra pinch of black pepper.
- Bake. Bake for 20–23 minutes until puffy and golden. Let cool in the pan for 5 minutes before removing. Serve immediately.
💡 These are even better on day 2 — reheat in the microwave for 1 minute. The key to getting the zucchini step right is patience: cook until all the liquid has evaporated or the egg bites will be watery.