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+ servings

Cheesy Zucchini Quinoa Egg Muffins

Yield: 10 muffins
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Skip the drive-thru egg muffins and make these healthy, freezer friendly, Cheesy Zucchini Quinoa Egg Muffins! Full of protein and carbs they're the perfect way to start the day!
5 from 3 votes


  • 4 eggs
  • 2 egg whites
  • 1/4 cup milk
  • 1/2 of a yellow onion, sautéed until softened
  • 1 cup cooked quinoa
  • 1 cup shredded zucchini, excess liquid squeezed out
  • Hot sauce to taste, I used about 1 teaspoon
  • Kosher salt and black pepper to taste
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese


  • Preheat oven to 375 degrees and line a standard muffin tin with parchment liners or silicone liners.
  • In a small skillet sauté the onion until it has softened, about 2 to 3 minutes.
  • In a mixing bowl whisk together the eggs, milk, salt, pepper and hot sauce until combined.
  • Whisk in the zucchini, quinoa, onion and 3/4 cup of the shredded cheese.
  • Pour the mixture evenly into each muffin cup and top them with the remaining 1/4 cup of shredded cheese.
  • Bake on the middle rack of the oven for 18 to 20 minutes or until the eggs are set.
  • Remove from the oven and serve.
  • If you plan to freeze the muffins, cool them completely then wrap individually in plastic wrap and store in an airtight container or freezer bag.


Serving: 0g, Calories: 104kcal, Carbohydrates: 5g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 77mg, Sodium: 116mg, Potassium: 153mg, Fiber: 0g, Sugar: 1g, Vitamin A: 250IU, Vitamin C: 5mg, Calcium: 108mg, Iron: 0.8mg
Course: Breakfast
Cuisine: American
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