Zucchini Breakfast Egg Cups


Breakfast is the most important meal of the day, so it’s time it starts getting the respect it deserves! Give breakfast its props with this deliciously simple keto recipe for Zucchini Breakfast Egg Cups!

What You Will Love About This Zucchini Breakfast Egg Cups Recipe

  • Makes Mornings Easy – Some days I just hate waking up and the thought of a complicated breakfast is the last thing on my mind. That is when this Zucchini Breakfast Egg Cups recipe shines! It is so easy and yummy that no matter my morning mood, I can whip up this tasty recipe! 
  • Happy Healthy Food – Some people think of healthy food as boring but recipes like this beautiful zucchini-based breakfast prove that food can be satisfying, nutritious, and truly delicious! 
  • Protein Packed Breakfast – This simple breakfast has so much healthy lean protein that you will have enough energy to take on anything the day throws your way!
  • Meal Prep for the Morning – When you are tired and need something nutritious, having your morning meal already prepared can be a real game-changer! Fortunately, this Zucchini Breakfast Egg Cups recipe is perfect for making in advance and storing so you never have to miss breakfast again! 

Zucchini Breakfast Egg Cups


Mandoline Slicer – The mandoline slicer allows you to cut even strips of zucchini in a flash; however, you should never let a lack of equipment stop you from good cooking, so if you do not have one try a vegetable peeler instead. 

Cupcake Pan – The cupcake pan is the trick to perfect yummy cups. It holds the ingredients in a round and allows each cup to bake evenly. Any style of cupcake pan will work, but a silicone cupcake mold is the perfect tool to make popping out the cooked cups easy. 


Zucchini – Zucchini is like a culinary workhorse in a low-carb kitchen! It is a good substitute for wheat pasta and an excellent stand-alone veggie. In this delicious recipe, the zucchini makes a yummy wall that holds all the tasty egg filling inside. 

One serving of zucchini has only about 30 calories, no fat and hardly any carbs! One serving also has almost a tenth of your daily fiber and plenty of yummy nutrients to support your all-around health. 

Possibly the best thing about zucchini is how easy it is to grow on your own. Home chefs can experience the whole life cycle of their food with this easy-to-manage plant, and the best part is reaping the delightful culinary rewards!

Cooked Chicken – One excellent thing about this Zucchini Breakfast Egg Cups recipe is that it uses pre-cooked chicken, which means you can use up your leftover chicken by making this easy breakfast! 

Chicken is the ideal breakfast meat because it is lean and delicious. Cooked chicken breast has a ton of healthy protein, magnesium, and vitamin B6 to support your total body health. 

For this Zucchini Breakfast Egg Cups recipe, choose precooked boneless, skinless chicken breast with minimal or mild seasonings and no breading. 

Eggs – Not only are eggs the ultimate symbol of morning fare, but they are a delectable and nutritious way to start your day! Eggs hold these tasty cups together with a custard-like texture that you will not be able to get enough of! Plus, eggs are another excellent source of protein and vitamin D.

Mozzarella Cheese – Mozzarella is a young cheese with a good amount of moisture. This gives it a nice semi-soft texture that is ideal for melting. The mozzarella in this dish brings that wonderful gooey cheesy texture and lots of smooth dairy flavor!

Zucchini Breakfast Egg Cups

Expert Notes 

  • The best way to pack the nutrients into this meal is to literally press the ingredients in. When you add the zucchini and chicken to the cups be sure to press everything in nicely before topping it with custard-like egg filling.  
  • These cups are perfect for enjoying while they are warm or allowing them to cool and chow down on them as an easy grab-and-go breakfast!
  • Storing these yummy breakfast cups is simple. Allow them to cool completely and then wrap them in plastic or transfer them to an airtight container. Store them in the fridge for up to 4 days and either enjoy them chilled or reheat them in the microwave, oven, or air fryer


Zucchini Breakfast Egg Cups

Zucchini Breakfast Egg Cups

Course Breakfast


Zucchini Breakfast Egg Cups Recipe


    • 1 zucchini
    • 50 gr cooked chicken diced in small squares
    • 6 eggs
    • ½ cup grated mozzarella cheese



    • Preheat the oven to 180°C/360°F.
    • Slice the zucchini lengthwise, into thin slices using a mandolin.
    • Roll up a slice of zucchini and place it into the cupcake baking sheet, use 2 slices to fill the cups if necessary. Press the slices of zucchini down as much as possible, until you reach the bottom.
    • Use a couple of slices to cut small squares of the zucchini, and add the zucchini squares to the bottom of the cups. Add the small squares of chicken on top of the zucchini squares. Crack an egg in each cup, sprinkle the mozzarella over the cups. Bake for 20 minutes.
    • Let the zucchini egg cups cool for a couple of minutes before removing them.



      Keyword Zucchini, Zucchini Breakfast Egg Cups, Zucchini Egg Cups

      Thank You 


      Thank you so much for reading this blog! I hope you try this recipe and that you enjoy it as much as my family and I did! When you do make this Zucchini Breakfast Egg Cups, be sure to tag me on Instagram @pure_plates_recipes!


      See you soon! 


      Love, Your Pure Plate!


      Low-carb made with Love

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