Cheesy Zucchini Quinoa Egg Muffins
User Reviews
5
Cheesy Zucchini Quinoa Egg Muffins
Description
This recipe mixes whole eggs and egg whites with milk, salt, pepper, and hot sauce, providing a flavored egg base. Sautéed yellow onion softens before being combined with cooked quinoa and zucchini that has been squeezed dry to remove excess moisture. Sharp cheddar and Monterey Jack cheeses are folded into the mixture, contributing creaminess and flavor.
The batter is portioned into muffin liners and baked at 375 degrees Fahrenheit for 18 to 20 minutes until the eggs are set and the tops are lightly golden with melted cheese. The resulting muffins have a balanced texture, moist from the zucchini yet firm enough to hold shape, making them easy to eat by hand.
These egg muffins can be served warm for breakfast or a protein-rich snack throughout the day. The recipe notes mention that leftovers freeze well when individually wrapped, allowing for convenient reheating. The combination of ingredients creates a satisfying and savory bite with vegetable texture and cheesy taste.
Ingredients
- 4 egg
- 2 egg white
- 1/4 cup milk
- 1/2 yellow onion sautéed until softened
- 1 cup quinoa cooked
- 1 cup zucchini excess liquid squeezed out, shredded
- hot sauce I used about 1 teaspoon, to taste
- salt Kosher, to taste
- black pepper Kosher, to taste
- 1/2 cup cheddar cheese shredded sharp
- 1/2 cup Monterey jack cheese shredded
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 104kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 116mg | 5% |
| Potassium | 153mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 108mg | 11% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
