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Zucchini wrapped egg cups on a plate with zucchini and tomatoes on the side.

Zucchini Egg Cups

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 eggs 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: International


These zucchini egg cups are a healthy, simple and tasty way to enjoy breakfast. Whole eggs are mixed with tomatoes and wrapped in zucchini. The perfect high protein and low-carb, grab and go breakfast or snack!


  • 2 large zucchini
  • 12 large eggs
  • 12 cherry tomatoes or 1 large tomato, chopped
  • 3 tablespoons chives, finely chopped
  • Salt and pepper, to taste


  1. Preheating your oven to 180C/ 350F.
  2. Using a vegetable peeler, carefully peel the zucchini’s into long strips.
  3. Grab a muffin tray and spray with olive oil or brush with oil. Add 2 zucchini strips to wrap around each muffin cup cavity. If your using small zucchinis you may need 3 strips.
  4. Once the zucchinis are in the muffin tray, crack an egg into each one. Then, top each egg with your chopped tomato, chives, sea salt, and black pepper.
  5. Bake for 18-20 minutes, or until the egg whites are set and cooked to your liking. Once they’re done, remove them from the oven, serve, and enjoy!


  • Refrigerate leftovers in an airtight container, for up to one week.
  • Freeze for up to one month. Reheat in microwave for 30 seconds.
  • See ideas for variations above in blog post*

Keywords: Egg cups, zucchini, low carb, high protein