Bacon, Egg, Zucchini, and Cheese Muffins

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Freestyle™ SmartPoints™ New!
(4 Old SmartPoints™)
(4 PointsPlus®)

It's the first Monday of the new year and pretty much everyone has getting healthy on the brain. That's why I wanted to share one of my all time favorite healthy breakfasts - egg muffins. With 14 grams of protein per serving, they are a great way to start the day and fuel your morning and since they can be made with virtually any combination of veggies, cheese, and protein - you can make it work for any diet or food preferences. Plus they keep all week in the fridge, making them ideal for grabbing and going.

Now let's talk about today's recipe. I am always up for classic bacon and eggs. Even though it's kind of boring, it's almost always what I order when we go out to breakfast. So in my latest egg muffin creation, I was inspired by this combination. Using turkey bacon, zucchini, eggs, and some mozzarella cheese this breakfast is both packed with protein and full of flavor. They can be made ahead of time so you can just grab and go during the week. They are also delicious smushed in between a light English muffin or wrapped in a low carb tortilla.

Meal Plan Members: This is a great breakfast to add to your meal plan on Sunday (like is featured in this week's plan) so you have breakfasts packed and ready to go all week. Don't forget you can use the leftover feature (by dragging and dropping the same recipe into more than one day) to add extra servings to the initial recipe so you only have to cook once! Consider adding the recipes below to your Recipe Queue for future plans for healthy grab and go breakfasts all week.

Looking for more egg muffin recipes? Here are some of my favorites - Southwest Black Bean Egg Muffins, Leek and Sundried Tomato Egg Muffins, Quinoa Egg Muffins, Sweet Potato and Spinach Egg Muffins, Canadian Bacon and Egg Muffins, or Zucchini Feta and Dill Egg Muffins.

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The Recipe

Bacon, Egg, Zucchini, and Cheese Muffins

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  • 6 U pieces turkey bacon
  • 1 U zucchini, diced
  • 6 U eggs
  • 6 U egg whites
  • 1/4 cup skim milk
  • Salt and pepper to taste
  • 1/2 cup shredded part skim mozzarella

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  1. Preheat the oven to 375 degrees and spray a standard muffin tin with non-fat cooking spray.
  2. Spray a skillet with cooing spray and heat over medium heat. Add the chopped bacon. Cook until crispy and remove. Drain any excess fat and add the zucchini. Cook for 4-5 minutes until tender.
  3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the zucchini, bacon, and cheese.
  4. Pour the egg mixture into the muffin tin and cook for 20 minutes or 
until the egg is cooked through and becomes fluffy.
Nutritional Facts
Serving Size: 2 muffins
Amount Per Serving
Calories 145
Calories from Fat 73
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Cholesterol 199mg
Sodium 289mg
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 2g
Protein 14g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Bacon, Egg, Zucchini, and Cheese Muffins
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
On Bacon, Egg, Zucchini, and Cheese Muffins
March 27, 2017 - 12:12
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Made this for the first time ! This will be a part of my monthly menu. Very tasty!
January 5, 2016 - 04:43
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So easy to make and yummy. I now want to make types of egg muffins!!
January 4, 2016 - 14:36
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I really enjoy your recipes and information. I am so confused about Smart Point calculation. When I calculate this recipe using your nutritional information, I get 4 Smart Points. I have use the WW tool and the WW iphone app. I have found a difference with all the revised points. Do you have suggestions as to what I might be doing wrong...your points are always lower...which I would prefer ^_^! Thanks for your suggestions.
September 16, 2018 - 10:35
I would recommend using the recipe calculator, not the nutritional calculator, since it is the most accurate since it counts zero point foods correctly. For example, in this recipe, when you use the nutritional information it counts the calories/fat from the eggs since it can't differentiate between ingredients. However, eggs should actually be counted as zero points. That's why the recipe calculator is generally more accurate! Hope that makes sense. Feel free to follow up if you have more questions.
Ramona Grant
September 16, 2018 - 08:40
I got 4 too. Guess you need to double check.
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