🧀🌿 Mediterranean Cheesy Veggie Muffin Cups

(Protein-rich • Low-carb • Gluten-free • Perfect for breakfast/snacks)

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📝 Ingredients (Makes 10–12 cups)

Base

• 2 medium potatoes, grated

• 1 medium zucchini, grated

• 1 small onion, finely chopped

• 3 tbsp fresh parsley or chives, chopped

• 2 garlic cloves, minced

Egg & Cheese Mixture

• 4 large eggs

• ½ cup Greek yogurt

• 1 cup shredded mozzarella or mixed cheese

• ½ cup feta cheese, crumbled (Mediterranean flavor!)

• ½ tsp black pepper

• ½ tsp oregano

• ½ tsp paprika

• Salt to taste

Optional Add-ins

• 1 cup shredded cooked chicken

• ½ cup spinach, chopped

• Chili flakes for heat

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👩‍🍳 Instructions

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1. Prep the Vegetables

1. Grate the potatoes and zucchini.

2. Squeeze out excess water using a clean cloth or paper towel.
   (This keeps the muffins firm and not watery.)

3. Add chopped onion, garlic, parsley/chives, and mix well.

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2. Make the Egg Mixture

1. In a bowl whisk eggs, Greek yogurt, pepper, oregano, paprika, and salt.

2. Stir in mozzarella and feta.

3. Add the grated veggie mixture and combine everything.

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3. Fill the Muffin Tray

1. Preheat oven to 190°C (375°F).

2. Grease a muffin tray with olive oil.

3. Spoon the mixture into each cup until filled to the top.

4. Sprinkle a little cheese on top for that golden crust (like in the picture!)

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4. Bake

• Bake 22–28 minutes, until the tops are golden and crispy.

• Let them cool for 5 minutes before removing to keep their shape.

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🌿 Mediterranean Flavor Notes

• Feta + herbs = signature Mediterranean taste

• Olive oil instead of butter

• Greek yogurt makes them fluffy & protein-rich

• Lots of vegetables for fiber

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🍽️ Perfect With:

• Greek salad

• Tzatziki dip

• Roasted tomatoes

• Lemon herb chicken

• Or as a grab-and-go breakfast/snack