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Cheesy Quinoa Egg Muffins With Zucchini

Need a quick bite on the run, grab one (or two) of these healthy and delicious muffins. Quick to make and better for you than stopping at the drive-thru, make these today, and you will never have to think about breakfast again!

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Servings: 12

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

4 eggs 2 egg whites

1/4 milk

1/2 yellow onion, diced small, and sautéed until soft

1 cup cooked quinoa

1 cup shredded zucchini (excess liquid squeezed out)

hot sauce, to taste (i used about a drop/teaspoon)

3/4 cup shredded cheese blend

1/4 cup grated parmesan cheese

Preparation

1Preheat oven to 375 degrees and line a standard muffin tin with parchment or silicone liners – I made the mistake of thinking that a simple coating of cooking spray would keep my muffins from sticking, it did not! Use the liners!

2Sautee the onions until they are softened, about 5-6 minutes (do not brown).

3In a large mixing bowl, whisk together the eggs and egg whites, milk, salt & pepper, and hot sauce, until combined.

4Add in the strained zucchini, quinoa, onion and 3/4 cup of shredded cheese, whisk to combine.

5Pour the mixture evenly into the LINED muffin cups and top with the remaining 1/4 cup of parmesan cheese.

6Bake on the middle rack for 18-20 minutes, until the eggs are set.

7Remove from oven, serve and enjoy!

Additional Notes

** If you plan to freeze them, cool completely, and then wrap in plastic wrap. Store in airtight container or freezer bag.

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