Description
Cheesy Zucchini Quinoa Egg Muffins packed with zucchini and quinoa, quick, flavorful, and perfect for a crowd-pleasing breakfast.
Ingredients
Scale
- 8 large eggs
- 1 cup (170g) cooked quinoa, cooled
- 1½ cups (180g) zucchini, finely grated and excess moisture squeezed out
- 1 cup (120g) shredded cheddar cheese (plus optional ¼ cup for topping)
- ¼ cup (60ml) milk (dairy or plant-based)
- ½ cup (75g) red bell pepper, finely diced
- ¼ cup (40g) green onions, thinly sliced
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried herbs (thyme, oregano, or Italian seasoning)
- ⅛ teaspoon cayenne pepper (optional)
- Cooking spray or olive oil for greasing muffin tin
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 375°F (190°C). While that’s heating, thoroughly grease a standard 12-cup muffin tin with cooking spray or olive oil. This is crucial as these egg muffins can stick easily. Next, ensure your quinoa is cooked and cooled completely. For the zucchini, after grating, wrap it in a clean kitchen towel and squeeze firmly to remove excess moisture – don’t skip this step! Your Cheesy Zucchini Quinoa Egg Muffins depend on proper moisture balance.
- Step 2: Mix The Base In a large bowl, whisk the eggs until they’re light and frothy. Add milk, salt, pepper, dried herbs, and cayenne (if using), and whisk again to combine. This creates the fluffy base for your muffins. The proper whisking incorporates air, which helps the muffins rise nicely during baking.
- Step 3: Add Vegetables And Quinoa Fold in the drained zucchini, cooked quinoa, diced bell pepper, sliced green onions, and minced garlic. The key here is to fold gently rather than stir vigorously – this preserves the air bubbles in your egg mixture. Make sure everything is evenly distributed throughout the mixture for consistent flavor in each muffin.
- Step 4: Incorporate The Cheese Add the shredded cheese to your mixture, reserving a small amount for topping if desired. Fold it in gently just until combined. The cheese not only adds flavor but also creates pockets of gooey goodness throughout your Cheesy Zucchini Quinoa Egg Muffins.
- Step 5: Fill And Bake Using a measuring cup or ladle, fill each muffin cup about ¾ full with the mixture. Don’t overfill as they will puff up during baking. If you reserved cheese for topping, hold onto it for now. Bake for 20-22 minutes, then sprinkle the remaining cheese on top and bake for an additional 3-5 minutes until the cheese is melted and the tops are golden brown.
- Step 6: Cool And Remove Allow the muffins to cool in the tin for about 5 minutes – this is crucial for easy removal. Run a knife around the edges of each muffin, then carefully remove them from the tin. Cool completely on a wire rack before storing, or enjoy them warm right away!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 calories per serving
- Sugar: 2 grams
- Sodium: 400 mg
- Fat: 10 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 11 grams
- Cholesterol: 200 mg