Breakfast
Scrambled-Egg Muffins with Zucchini
Savoury egg muffins that puff up nicely in the oven and skip all the sharp seasonings. Six eggs and finely grated zucchini keep them protein-rich and pleasantly mild, with chives for a gentle fresh note.
- Vegetarian
- Gluten-free
- High-protein
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Ingredients
- 6 eggs
- 150 g zucchini, finely grated
- 2 tbsp chives
- 1 tsp rapeseed oil (for the tin)
- 1 pinch salt
Method
- Preheat the oven to 180 °C and lightly grease a muffin tin.
- Whisk the eggs with a pinch of salt, stir in the grated zucchini and chives.
- Fill the cups and bake for 18–20 minutes until set.
- Let cool briefly and serve warm.
Why this recipe is gentle
Instead of onion, garlic or chili, only chives and a pinch of salt add flavour, and baking in the oven means very little oil is needed, which keeps them lower-fat and mild. The eggs deliver plenty of protein while the grated zucchini adds moisture without weighing them down.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- If pan-frying tends to feel harsh for you, the oven is the appeal here: even, gentle heat without heavy browning.
- The muffins keep well chilled and travel in a small portion, so choose fat level and portion size to suit your own tolerance.
- Chives can be left out or swapped for a little flat-leaf parsley if that herb sits better with you.
