Rather than continuing with the simple recipe theme that I started on Monday, I decided to mix things up a bit and offer a brunch meal rather than a supper one. Not only are these Cheesy Zucchini Quinoa Egg Muffins quick and simple to make, but they’re also a nutritious and protein-packed way to start your day off right. They are also freezer-friendly, which is an added benefit!
My zucchini plants were only producing for about a week before they stopped, but they are now back in full swing. This is something I expected, given the abundance of blooms on the trees and the fact that bees are busily fertilizing those blossoms. Currently, there are around 10 zucchinis growing on the plants, with another 3 or 4 maybe sprouting someplace else that I am unaware of. Anyone who has grown zucchini before knows how they prefer to hide, only to be surprised when you walk out to pick them and see a foot-long zucchini hiding in the corner.
My plans for the zucchini include baking a batch of these Skinny Chocolate Zucchini Cupcakes and making additional batches of these Cheesy Zucchini Quinoa Egg Muffins, which I will keep in the freezer for easy access later.
It is very convenient to have these muffins on hand for a quick breakfast or afternoon snack on the go. Because of the mix of eggs, quinoa, and cheese, they are high in protein and will help me feel fuller for a longer period of time than that slice of toast. This was my first time cooking an egg muffin that used quinoa, and I was quite pleased with the outcome. When compared to an egg muffin that was made only of eggs, they were more gratifying and full. The zucchini is a fantastic way to get some vegetables into your morning meal, and the cheese… well, cheese, in my view, simply makes everything taste better. So click over to Spoonful of Flavor now to get the recipe for these delicious muffins, and get started on your baking project right away!
Ingredients to prepare:
- 2 egg whites
- 4 eggs
- 1/2 of a yellow onion, sautéed until softened
- 1/4 cup milk
- 1 cup cooked quinoa
- 1 cup shredded zucchini, excess liquid squeezed out
- Kosher salt and black pepper to taste
- Hot sauce to taste, I used about 1 teaspoon
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
Instructions
- 375 degrees Fahrenheit and prepare a normal muffin tray by lining it with parchment paper or silicone muffin liners.
- The onion should be sautéed in a small pan for 2 to 3 minutes, or until it has softened.
- A mixing dish filled with the eggs, milk, salt, pepper, and spicy sauce should be well-combined at this point.
- Combine the zucchini, quinoa, onion, and 3/4 cup of the shredded cheese in a large mixing bowl.
- Fill each muffin cup halfway with the mixture and top with the remaining 1/4 cup of shredded cheese. Bake for 20 minutes.
- For best results, bake the eggs on the center oven rack for 18 to 20 minutes, or until they are set.
- Remove the pan from the oven and set it aside to cool.
- In order to freeze the muffins, let them cool fully before wrapping each one separately in plastic wrap and storing them in an airtight container or freezer bag.
Nutrition per serving
Serving: 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