Full of protein and carbs, these healthy, freezer friendly, Cheesy Zucchini Quinoa Egg Muffins are the perfect way to start the day!
Today I thought I would continue with the easy recipe theme that I started on Monday, but switch things up and share a breakfast recipe instead of dinner. Not only are these Cheesy Zucchini Quinoa Egg Muffins easy to make, but they’re a healthy and protein packed way to get your day started. They’re also freezer friendly, bonus!
I had about a week where my zucchini plants were producing, but they’re back in full force now. I knew they would be because they’re loaded with blossoms and the bees have been busy pollinating those blossoms. Currently there are about 10 zucchinis growing on the plants and probably another 3 that I’ve missed somewhere. If you’ve ever grown zucchini you know how they like to hide and then you find a foot long one the next time you go out to pick them.
I have several meals planned that will use the zucchini, baking a batch of these Skinny Chocolate Zucchini Cupcakes and making more of these Cheesy Zucchini Quinoa Egg Muffins that I can conveniently store in the freezer.
I love having these muffins on hand for a quick breakfast or afternoon snack. They are full of protein to help keep me full longer than that piece of toast, thanks to the combination of eggs, quinoa and cheese. This was my first time making an egg muffin with quinoa in it and I loved the results. They felt more satisfying and filling compared to an egg muffin that only used eggs. The zucchini is a great way to get some veggies into your morning meal and the cheese…well cheese just makes everything better in my opinion. Today I’m sharing this great recipe over on Spoonful of Flavor, so head on over so you can make a batch of these muffins today!