Cheesy Potato & Zucchini Egg Muffins

Yield: 12 muffins
Prep: 20 minutes
Cook: 30–35 minutes
Total: ~55 minutes

Ingredients

3 medium potatoes — about 1½ lb / 680 g
1 medium zucchini — about 7 oz / 200 g
4 large eggs
1 cup shredded mozzarella — 100 g
½ cup grated Parmesan — 45–50 g
2 tbsp all-purpose flour — 16 g
2 tbsp melted butter — 28 g
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
¼ tsp paprika
¼ tsp onion powder
2 tbsp olive oil, for greasing
Extra Parmesan for topping
Optional: ½ cup cooked, crumbled bacon

Instructions

Prepare the potatoes: Peel the potatoes and grate them using the large holes of a box grater. Place them in cold water for 5 minutes, then drain.
Remove moisture: Squeeze the grated potatoes very thoroughly in a clean kitchen towel. This is important—the drier they are, the crispier your muffins will be.
Prepare zucchini: Grate the zucchini and squeeze out as much liquid as possible.
Make the mixture: In a large bowl, combine potatoes, zucchini, eggs, mozzarella, Parmesan, flour, melted butter, garlic, parsley, salt, pepper, Italian seasoning, paprika, and onion powder. Add bacon if using.
Prepare the pan: Heat oven to 400°F (200°C). Generously grease a 12-cup muffin tin with olive oil or cooking spray.
Fill: Divide the mixture evenly between the 12 cups, pressing it down firmly. Fill each cup almost to the top.
Bake: Bake for 25–30 minutes, until the edges are deeply golden brown and crispy.
Extra cheesy top: Sprinkle additional Parmesan over the muffins during the final 5 minutes of baking.
Get the browned finish: For the appearance in your photo, broil for 1–2 minutes at the end, watching constantly.
Rest: Let them cool in the pan for 5–10 minutes before removing. Run a small knife around the edges if necessary.
Serve: Add a little melted butter, Parmesan, and fresh parsley on top. Serve warm.

Optional buttery Parmesan center

For the melted center shown in the photo, make a small indentation in each muffin after about 20 minutes of baking. Add ½ tsp butter + 1 tsp Parmesan to each indentation, then return to the oven for the final 5–7 minutes.

Nutrition — approximate

Per 1 muffin, assuming 12 servings and no bacon:

Calories: ~175 kcal
Protein: ~8 g
Carbohydrates: ~18 g
Fat: ~8 g
Saturated fat: ~4 g
Fiber: ~2 g
Sugar: ~2 g
Sodium: ~300 mg
Calcium: ~130 mg

Nutrition will vary depending on potato size, cheese brands, butter, and how much salt is used.

Quick quantities

12 muffins = 3 potatoes + 1 zucchini + 4 eggs + 100 g mozzarella + 50 g Parmesan + 16 g flour + 28 g butter.

For 24 muffins: simply double everything and use two muffin pans.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.