Egg Muffins

7 35 82
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 9
Egg Muffins
Health Highlights


6 large Egg
1 medium Zucchini
1/2 cup whole Button mushrooms
1 clove(s) Garlic
1 tbsp Extra virgin olive oil
1/2 cup Quinoa, cooked (cook as per package directions)
1 pinch Salt and pepper (to taste)


1. Give the zucchini, mushrooms, and garlic a rough fine chop and set aside.

2. Heat the olive oil in a non-stick pan and add the garlic. Let it brown on medium heat for a minute, then add the zucchini and mushroom and allow to brown on medium-high heat. Season with salt and pepper. When the veggies are browned transfer to a large mixing bowl.

3. Add the quinoa and eggs to the mixing bowl all at once and season with salt and pepper. Mix well.

4. Preheat oven to 375F and line a muffin tray with parchment paper muffin cups (9 cups). The parchment cups will not stick to the batter and will give the muffins a nice scalloped edge.

5. Spoon the batter into the cups equally.

6. Bake for 20 – 25 minutes.

7. They are done when they have risen slightly and are nicely browned. When you jiggle the pan the batter should remain firm.

Serve and enjoy!



are a great source of protein and contain important B vitamins!

Nutrition Facts

Per Portion

Calories 82
Calories from fat 48
Calories from saturated fat 12.4
Total Fat 5.3 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.4 g
Cholesterol 144 mg
Sodium 58 mg
Potassium 143 mg
Total Carbohydrate 3.5 g
Dietary Fiber 0.6 g
Sugars 1.0 g
Protein 5.3 g

Dietary servings

Per Portion

Grain 0.2
Meat Alternative 0.4
Vegetables 0.4

Energy sources


Meal Type(s)