Zucchini Mushroom Egg Muffins

Meal prep inspo for the week.

Packed with protein + veggies, these egg muffins are great for an easy breakfast on-the-go, for a quick snack, and even for topping salads + bowls.

Prep saves time + energy so you don’t have to constantly think, what am I going to eat?

Zucchini Mushroom Egg Muffins

Zucchini Mushroom Egg Muffins


Make this recipe? Tag @composednutrition + hashtag #composednutrition


35 minutes | 12 muffins


  • 1 tsp Coconut Oil (Spray)

  • 1 cup Mushrooms (Baby Bella or White Button, Chopped)

  • 1 Zucchini (Chopped)

  • 4 stalks Green Onion (Chopped)

  • 6 Eggs

  • 1 cup Egg Whites

  • 1/4 cup Unsweetened Cashew Milk (Optional)

  • 1 tsp each Sea Salt & Black Pepper

  • 2 tsps Dried Basil

  • 1 tsp Cayenne Pepper (Optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin with coconut oil spray.

  2. In a medium bowl combine chopped mushrooms, zucchini, and green onions. Fill each muffin cup with veggie mixture (should be about 2/3 full).

  3. In a separate bowl whisk together eggs, egg whites, cashew milk, salt, pepper, basil, and cayenne. Evenly divide among the 12 muffin cups (about 1/3 cup each).

  4. Place in the oven and bake for 25-30 minutes until lightly browned on top.

  5. Enjoy!

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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?