Vegetable Egg Muffins with Carrot & Zucchini

3 eggs

1 medium carrot, peeled and diced

1 medium zucchini, sliced or diced

1–2 tablespoons fresh dill, finely chopped

2–3 tablespoons all-purpose flour

1 tablespoon olive oil

Salt and pepper to taste

Optional: grated cheese (like cheddar or mozzarella) for extra flavor

Instructions:
Preheat Oven

Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or use silicone liners.

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Prepare Vegetables

Dice the carrot and zucchini into small cubes or thin half-moons for even baking.

Optionally, lightly sauté the veggies in a bit of oil for 3–5 minutes to soften them.

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Mix Wet Ingredients

In a mixing bowl, crack the eggs and whisk them well.

Add chopped dill, salt, pepper, and olive oil. Mix well.

Combine Everything

Add the flour and whisk until smooth (this helps bind the muffins).

Stir in the vegetables and optional cheese.

Fill Muffin Tin

Divide the mixture evenly among the muffin cups (about ¾ full).

See also Grinder Bean Salad
Bake

Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.

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» MORE: No-Knead Multi-Seed Bread Recipe