I first shared this recipe at Penney Lane where I’m a contributor. These veggie packed, high protein Mini Zucchini Quinoa Frittatas are perfect for Sunday brunch or an easy grab-and-go healthy breakfast.
Mini Zucchini Quinoa Frittatas
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I had made a batch of these Mini Zucchini Quinoa Frittatas to have in the fridge for a grab-and-go breakfast because for the first time in… FOREVER I completely forgot to eat breakfast! I was rushing in the morning to get ready to go to a church meeting, bake a cake (this amazing Raspberry Rose Cake), put dinner in the slow cooker (Cafe Rio Sweet Pulled Pork) for a pot luck later that night, and feed my kids. Believe me, it was crazy! I was going to be late soI even had to let my husband be the judge of if the cakes were done and pull them out of the oven (Yikes! He did awesome though.)
Anyway, I was scrambling to get everything done so fast (by 9am!) and run out the door that it wasn’t until halfway through the meeting when my stomach growled that I became confused for a moment and then realized “I forgot to eat breakfast!!!” Honestly, that made me so sad. I just love food so much!
These frittatas are so flavorful from all the veggies, smokey ham, eggs, and pepper-jack cheese. You’ll find it hard to keep from grabbing another 2, 3, 4… They are amazing fresh but also good heated up in the microwave for a quick healthy breakfast to grab on the way out the door.
My husband LOVES these Mini Zucchini Quinoa Frittatas because they are easy for him to eat while running out the door at 5:30 and they keep him full all morning.
Even my toddler loves them (she calls them cupcakes) which is great because getting her to eat her vegetables is quite the challenge.
If you looking for more healthy breakfast ideas, try my Mini Hash Brown Quiches and Blueberry Whole Wheat Buttermilk Pancakes. We make the blueberry pancakes weekly. Sometimes twice a week!
Tools used to make these Mini Zucchini Quinoa Frittatas:
Muffin Tin:- This muffin tin is well used in our home! We make everything from muffins, to cupcakes, to mini quiches and frittatas.
Knife Set– I got this when I got married almost 8 years ago. I use them multiple times a day and they’re still going strong!
Glass Mixing Bowls– I love these bowls especially because they’re big and come with lids! Since they’re glass they’re super sturdy and can go in the dishwasher and microwave.
Mini Zucchini Quinoa Frittatas
Mini Zucchini Quinoa Frittatas
Ingredients
For the Quinoa:
- 1/2 cup quinoa
- 1 cup water
For the Frittatas:
- 8 eggs
- 2 cups zucchini shredded (about 1 1/2 zucchini)
- 1 1/2 cup Pepper Jack cheese shredded
- 1 red bell pepper diced
- 3/4 cup smoked ham diced*
- 1/4 cup cilantro chopped
- 1/4 cup green onion chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place quinoa and water in a small pot and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
- Preheat oven to 350 degrees F and grease 18 muffin cup tins.
- Combine all frittata ingredients in a large mixing bowl along with the cooked quinoa and mix until combined. Scoop 1/4 cup mixture into each muffin cup. Bake for 18-20 minutes or until set and knife comes out clean.
- Run a knife around the edge of each frittata to remove from pan. Serve hot.
Notes
Nutrition
More grab-and-go breakfasts:
Paige Flamm
March 4, 2016 at 2:17 pmThese look s o bright and delicious and perfect for spring! I’ll need to try these asap!
Paige
http://thehappyflammily.com
Melanie
March 22, 2016 at 3:21 pmThey are great for spring or any time of the year. We can’t get enough of them here!
Medha @ Whisk & Shout
March 4, 2016 at 2:59 pmThese mini frittatas are so stunning! I love the quinoa in here 🙂
Melanie
March 22, 2016 at 3:20 pmThanks Medha! I don’t eat quinoa much because with little kids it gets EVERYWHERE but it stays fairly mess free in these frittatas.
Ellie
March 12, 2016 at 9:00 pmCan’t wait to make them. Looks like a great recipe. Thanks
Melanie
March 22, 2016 at 3:17 pmThanks Ellie! Enjoy!
Deepti
April 17, 2016 at 7:10 pmMade these today and they turned out tasty. I added some pepper flakes to give them a slight kick and soo good. How long do these last in the fridge?
Melanie
April 29, 2016 at 9:43 pmSorry to just get back to you. I’m happy to hear you enjoyed them! Eat them within 4 days. That’s the food safety rule for leftovers. 🙂
Silvia @Ribas With Love
April 27, 2016 at 10:03 pmMelanie, this recipe is awesome… totally my kind of breakfast. I hate boring foods! I have most of the ingredients home, so I will try this tomorrow. Can’t wait, I am already hungry! I also pinned your 2 other breakfast recipes that you mentioned in this post and coming back for more 🙂
Melanie
April 29, 2016 at 9:27 pmThanks Silvia! This recipe is very flexible. You can leave out the ham or bell peppers or swap them out for other veggies/meats, or switch up what kind of cheese you put in. We love these! I hope you like them as much as we do!
Bren
April 21, 2017 at 7:08 amCan these be frozen?
Melanie
May 8, 2017 at 10:15 pmI haven’t tired to by I don’t see why not. Go for it!
Liz
September 24, 2017 at 6:03 amCan you freeze them? I’ve just put my batch in the oven. Can’t wait to try them ☺
Melanie
October 26, 2017 at 7:03 amIt shouldn’t be a problem to freeze them. Let me know if you did and how they turned out.
Reine
September 24, 2017 at 4:51 pmCan you freeze these?
Melanie
October 26, 2017 at 7:02 amI haven’t but I don’t see why not.
Betty
January 20, 2018 at 8:29 amWhat is the glaze for this recipe? Also your recipe doesn’t list red peppers in ingridents.
I can’t wait to make them.😄