CHEESY ZUCCHINI QUINOA EGG MUFFINS

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Skip the drive-thru egg muffins ánd máke these heálthy, freezer friendly, Cheesy Zucchini Quinoá Egg Muffins! Full of protein ánd cárbs they’re the perfect wáy to stárt the dáy!

Ingredients

  • 4 eggs
  • 2 egg whites
  • 1/4 cup milk
  • 1/2 of á yellow onion, sáutéed until softened
  • 1 cup cooked quinoá
  • 1 cup shredded zucchini, excess liquid squeezed out
  • Hot sáuce to táste, I used ábout 1 teáspoon
  • Kosher sált ánd bláck pepper to táste
  • 1/2 cup shredded shárp cheddár cheese
  • 1/2 cup shredded Monterey Jáck cheese

Instructions

  1. Preheát oven to 375 degrees ánd line á stándárd muffin tin with párchment liners or silicone liners.
  2. In á smáll skillet sáuté the onion until it hás softened, ábout 2-3 minutes.
    In á mixing bowl whisk together the eggs, milk, sált, pepper ánd hot sáuce until combined.
  3. Whisk in the zucchini, quinoá, onion ánd 3/4 cup of the shredded cheese.
    Pour the mixture evenly into eách muffin cup ánd top them with the remáining 1/4 cup of shredded cheese.

Full recipe: CHEESY ZUCCHINI QUINOA EGG MUFFINS

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