Preheat oven to 400 degrees F. Prepare muffin tin by greasing liberally with oil or cooking spray. Set aside.
In a small frying pan, cook bacon until crispy. Once cooked, scoop onto a paper-towel-lined plate to collect the excess fat.
Now, prepare the eggs: In a medium bowl, beat eggs until evenly combined. Add milk, salt, and pepper, and stir to combine.
Add zucchini, cheese, and cooked (and cooled) bacon. Stir to combine.
Portion egg mixture evenly into muffin cups. They should be almost all the way full.
Bake until cooked through and lightly golden, about 25 to 30 minutes.
Serve alone, alongside toast, or on top of a salad for a healthy, filling breakfast or brunch. Stored in tupperware, the egg muffins should last about a week in the fridge. Microwave for roughly 30 seconds to reheat for breafasts all week long!