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Kalyn's Kitchen

Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta

Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta are a tasty breakfast option that’s perfect to make on the weekend! Use Breakfast Recipes to find more recipes like this one.

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Low-Carb and Gluten-Free Breakfast Muffins with Zucchini and Feta Title Photo

I know that zucchini season is winding down, but you only need one smallish zucchini to add moistness, flavor, and texture to these Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta, and they’re so tasty for a low-carb grab-and-go breakast! And these tasty muffins freeze well, so they’re perfect to make on the weekend and freeze, then just grab one and microwave when you need some breakfast in a hurry.

I like to eat them cut in half, with a pat of butter like you see in the photo, but even if you skip the butter this is a rich and delicious muffin that’s made with zucchini, cottage cheese, Parmesan cheese, almond flour, flax seed meal, eggs, Feta and some optional green onions. The texture is similar to the Low-Carb High-Fiber Savory Muffins with Parmesan and Green Onion I made earlier this year, but the addition of cottage cheese, zucchini, and Feta makes this a moister muffin. And this recipe is a new-and-improved replacement version of a muffin recipe on the blog that had quinoa flakes, and people kept asking what to use instead of that, so when I updated the photos I experimented to get a version that didn’t need that ingredient!

I haven’t tried it but I’m guessing if you’re not such a zucchini fan you could substitute another type of partially-cooked vegetable in these muffins, maybe chopped broccoli, short pieces of barely cooked greens, or bell peppers. If you like the idea of making a batch of muffins and having breakfast handled for a while, I hope you’ll try these tasty muffins.


Low-Carb and Gluten-Free Breakfast Muffins with Zucchini and Feta process shots collage photo

How to Make Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta:

(This is just a summary of the steps shown in the photos; scroll down for the complete recipe.)

  1. Preheat oven to 375F/190C and spray silicone muffin cups with non-stick spray. (See notes below for the size muffin cups I used.)
  2. I wanted small pieces of zucchini, so I cut the zucchini lengthwise in half, then fourths, and cut off most of the white part.
  3. Then I cut the zucchini pieces into strips, and then into small cubes. You want about 1 1/2 cups of diced zucchini, or slightly less is okay for this recipe.
  4. Heat olive oil in a 12″ frying pan and saute zucchini a few minutes.
  5. Then add the Spike Seasoning (affiliate link) or another all-purpose seasoning of your choice and cook a bit more.
  6. Put cottage cheese in a fine strainer and rinse with cold water, then let it drain well.
  7. Beat the eggs until yolks and whites are well-combined.
  8. In a plastic bowl combine cooked zucchini, cottage cheese, Parmesan cheese, beaten eggs, crumbled Feta, and sliced green onions (if using).
  9. In a smaller bowl mix Almond Flour (affiliate link), Flaxseed Meal (affiliate link), baking powder, and the second teaspoon of Spike Seasoning.
  10. Mix the dry ingredients into the wet ingredients.
  11. Fill muffin cups, dividing the mixture evenly among the 12 muffins cups.
  12. Bake about 27 minutes, or until muffins are firm and slightly browned.
  13. Serve hot or reheat.

Low-Carb and Gluten-Free Breakfast Muffins with Zucchini and Feta close-up photo

I love these with a little butter, but the butter is 100% optional.

More Egg Muffins or Breakfast Muffins to Enjoy:

Flourless Egg and Cottage Cheese Savory Breakfast Muffins
Low-Carb Egg Muffins for a Grab-and-Go Breakfast
Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta

Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta are perfect to make on the weekend.

Ingredients:

  • 1 small zucchini, cut into strips and diced to make about 1 1/2 cups diced zucchini
  • 1-2 tsp. olive oil (depending on your pan)
  • 1 tsp. + 1 tsp. Spike Seasoning (optional but recommended;  use any all-purpose seasoning that’s good with eggs if you don’t have Spike.)
  • 3/4 cup cottage cheese
  • 1/2 cup coarsely grated Parmesan cheese
  • 8 eggs, well beaten
  • 1/2 cup crumbled feta (not packed)
  • 3 T sliced green onions (optional but good)
  • 2 cups almond flour
  • 1/2 cup flaxseed meal
  • 2 T baking powder

Directions:

  1. Preheat oven or toaster oven to 375F/190C.
  2. Cut stem and blossom end off zucchini, then cut in fourths lengthwise.
  3. Then on each piece, trim off and discard part of the white center part of zucchini, so you have zucchini strips with skin and about 1/4 inch of white.
  4. Cut those pieces into thinner strips, then dice to make small cubes around 1/4 inch square.
  5. Heat olive oil in non-stick frying pan and cook zucchini until it’s softening and just starting to brown, about 3 minutes.
  6. Add 1 tsp. Spike Seasoning to pan with the zucchini and cook about 1 minute more.
  7. Put cottage cheese in a fine strainer placed in the sink and rinse with cold water, then let it drain well.
  8. Beat the eggs until yolks and whites are well-combined.
  9. Slice green onions if using.
  10. In a plastic bowl combine the cooked zucchini, cottage cheese, Parmesan cheese, beaten eggs, crumbled Feta, and sliced green onions (if using).
  11. In a smaller bowl mix almond flour, flax seed meal, baking powder, and the second teaspoon of Spike Seasoning.
  12. Mix the dry ingredients into the wet ingredients, adding only part at a time and stirring each time until the mixture is combined.
  13. Fill muffin cups, dividing the mixture evenly among the 12 muffins cups. (I started with 1/3 cup each, then added more until the batter was all used.)
  14. Bake about 27 minutes, or until muffins are firm and slightly browned.
  15. Serve hot, with a little butter if desired.
  16. Muffins can be frozen and reheated, about 1 minute in a microwave oven.

Notes:

If you don’t find them in your store you can get Spike Seasoning, Almond Flour, and Flaxseed Meal at Amazon.com. (affiliate links)

I used these Jumbo silicone muffin cups that are 3.5 inches across for this recipe. (affiliate link)

This recipe was inspired by several other muffin recipes on the blog.

All images and text ©

Thumbnail photo for Low-Carb and Gluten-Free Breakfast Muffins with Zucchini and Feta

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta have some ingredients that have a few carbs but are high in fiber, so these are low in net carbs and also low-glycemic. The muffins are relatively high in fat and would probably be too high-fat for the South Beach Diet if you’re strictly following the fat guidelines and almond flour isn’t approved for the South Beach Diet Phase One.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you.

Low-Carb and Gluten-Free Breakfast Muffins with Zucchini and Feta Pinterest Image

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    47 Comments on “Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta”

  1. Can you use Lactose free cottage cheese?

  2. Hi Kalyn Denny,
    Just an Asking! Is it swetable for diabetic patients who take insulin every morning before taking breakfast?

  3. Hi Kalyn. I’ve been enjoying your blog for a long time and have made several dishes. Yummy. 
    I’m wondering though with this recipe about the cottage cheese. I’m in Canada and we have 2 types here: the regular “curdy” type and a compact smoother “farmer’s” type that crumbles. It’s softer than feta or mozz. Which type do you mean? And, if it’s the curdy type, do you think the other might work as I often use it for pierogie filling. Thanks!

    • Hi Lisa; glad you are enjoying the recipes! I didn’t know that about Canadian cottage cheese, but the American version is definitely the curdy cottage cheese, rinsed to remove some of the creaminess. I’m guessing the creamy version might work, but I would use slightly less, because when I rinse the cottage cheese it removes some of the volume and this is a pretty moist recipe. I can’t say for sure how it will work of course, but I’d love to hear what you think if you try it!

  4. Pingback: Best Gluten Free Recipes {that even the non-gluten free will love} | Princess Pinky Girl