Go Back
Cheesy zucchini quinoa egg muffins baked in a muffin tin with melted cheese on top served on a white plate
Print Recipe
5 from 5 votes

Cheesy Zucchini Quinoa Egg Muffins

Cheesy Zucchini Quinoa Egg Muffins are healthy baked egg cups filled with quinoa, zucchini and two kinds of cheese. Perfect for meal prep breakfasts and easy to freeze.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 10 muffins
Author: Danae

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

  • Squeeze zucchini well to remove excess moisture so the muffins stay fluffy.
  • Leftover quinoa works perfectly in this recipe. Cooked rice can also work if that’s what you have on hand.
  • Swap the cheese if you’d like. Mozzarella, pepper jack or feta are all great options.
  • Add extra mix-ins like chopped spinach, bell peppers, cooked bacon or turkey sausage.
  • Store in the refrigerator for up to 4 days.
  • To freeze, let muffins cool completely, wrap individually and store in a freezer bag or airtight container for up to 2 months. Reheat in the microwave until warm.
Want more details? Scroll up for step-by-step instructions, tips and variations.

Nutrition

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