Preheat oven to 350°F. Spray a muffin tin with nonstick cooking spray.
Remove any excess water from the chopped zucchini by towel drying it with a clean cloth.
Whisk the eggs in a large bowl until they are light and airy.
Add the smoked paprika, salt, pepper, and baking powder and whisk again.
Add the tomatoes, spinach, and zucchini. Stir to combine.
Pour the egg mixture into the muffin tin, filling each cup about ⅔ of the way full.
Bake the egg bites for 25 minutes or until firm and slightly browned around the edges.
Notes
These egg cups have a fluffy, airy consistency due to the baking powder. For a firmer texture, replace the baking powder with ¼ cup of all-purpose flour. You can also use coconut flour for a keto-friendly recipe or cornstarch for a gluten-free option.
Store the egg bites in the refrigerator in an airtight container for up to 3 days. This recipes makes 12 egg bites in a standard size muffin tin. You can also use a mini muffin pan for smaller portions but will need to adjust the cooking time downwards.
Cheese is always a great addition to egg bites! Try adding ½ cup of shredded cheddar, mozzarella, or monterey jack cheese for a fun variation.
You can swap in most veggies for a variety of flavors. Try using shredded broccoli or cauliflower in place of the zucchini!
This makes a great make-ahead breakfast for meal prep.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!