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Baked Egg Cups with Zucchini and Onion

Cook Time 25 minutes
Hands-On Time 10 minutes


  • 1 cup zucchini finely chopped
  • ½ cup onion finely chopped
  • 10 eggs
  • ½ cup fat free half and half
  • ¼ cup milk
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. black pepper


  • Spray a muffin tin with non-stick spray.
  • Divide the zucchini and onion between cups.
  • Whisk together remaining ingredients until well combined and divide between muffin tins.
  • Bake at 350° until set, about 25 minutes.


These can be made ahead and reheated in the microwave. To freeze, place cooked cups on a baking sheet in the freezer for two hours and then transfer to a ziplock bag. Thaw in refrigerator overnight.