Zucchini Quinoa Egg Bites

Whether you need an appetizer, snack, side dish, or even a lunchbox finger food for your little one; these Zucchini Quinoa Egg Bites are just what you need. Made with fresh zucchini, cooked quinoa, eggs, spices and herbs. These egg bites are super easy to make and pack some serious flavor and nutrition.

Zucchini Quinoa Egg Bites

These Zucchini Quinoa Egg Bites make for a healthy and nutritious finger food great for your BLW babies or toddlers. They can also be great to make in advance for school lunches. They’re perfect for any occasion and absolutely delicious. You sure won’t be disappointed with this recipe.

Ingredients needed to make Zucchini Quinoa Egg Bites:

• Zucchini– Either zucchini or yellow summer squash can be used. 
• Quinoa– Any kind of quinoa can be used. Just make sure it’s cooked. 
• Eggs– All you need are 4 eggs. 
• Spices and Herbs– Garlic powder, dried oregano, dried parsley, pink sea salt, and black pepper.

Equipment needed to make Zucchini Quinoa Egg Bites:

• 24- Silicone muffin pan– A silicone muffin pan is the best to make egg bites. The egg bites are less likely to stick to the pan. It’s also very easy to pop the egg bites right out after they are done baking. 
• Large Mixing Bowl– To mix ingredients in. 
• Small Mixing Bowl– To whisk eggs in. 
• Whisk– For whisking the eggs.

How to make Zucchini Quinoa Egg Bites:

• Step 1– Preheat oven at 350 degrees Fahrenheit. Grate zucchini and measure out 1 cup. Measure out 1 cup of cooked quinoa. 
• Step 2– In a large mixing bowl combine grated zucchini, cooked quinoa, garlic powder, oregano, parsley, pink sea salt and pepper. 
• Step 3– In a separate mixing bowl, whisk eggs and pour into the rest of the ingredients. Stir together making sure the eggs are well combined with the rest of the ingredients. 
• Step 4– Lightly grease a 24-silicone muffin pan with a bit of oil. Place silicone muffin pan on a baking sheet pan. Scoop egg mixture into greased muffin pan filling up each mold to the top. 
• Step 5– Place egg bites in the oven and bake for 22 minutes.
• Step 6– Remove egg bites from the oven and allow muffin pan to cool-down until it can be handled. Gently pop each egg bite out of each mold. Serve while still warm. Place any leftover egg bites in a zip bag or container. Keep egg bites refrigerated for up to 3-5 days and frozen for up to 3-4 months.

Tips to making Zucchini Quinoa Egg Bites:

1. Preferably use a silicone mini muffin pan- It makes it so much easier for egg bites to bake in these kind of pans. It’s also very easy to pop the egg bites right out after they are done baking. 
2. If you are using a silicone muffin pan, place it over a baking sheet pan- Silicone pans are very flimsy making it hard to transfer from the counter to the oven. Place it over a baking sheet pan for easier use.
3. Allow muffin pan to cool-down until it can be handled– This will make it easy to pop the egg bites out. It will also allow the egg bites to settle and finish cooking as they cool down.

Variations of Zucchini Quinoa Egg Bites:

These egg bites are meant to be made for babies and toddlers so they are lightly seasoned. If you are making them for older kids and/or adults, feel free to add more spices and herbs. You can also try some add-ons for some recipe variations.

• Shredded Cheese (Cheddar or Mozzarella are our favorites for this recipe)
• Red Bell Pepper
• Baby Spinach 
• Shredded Chicken
• Bacon

Zucchini Quinoa Egg Bites FAQ’s:

Are egg bites healthy?

Yes. Egg bites are super healthy. They are packed with protein, fiber and other nutrients. They make for a nutritious and energy packed breakfast or snack. 

Can I use a regular-sized muffin tin for my egg bites?

Yes you can. You will have to add a few more minutes to their baking time. Depending on how big your muffin pan is, add about 5-10 minutes to the overall cooking time. Egg bites will be done when the middle barely jiggles. 

How do I make sure my egg bites don’t stick?

Use a silicone muffin pan if you can. If you have a regular tin muffin pan, make sure to grease with some oil before adding your egg mixture. 

Why are my egg bites rubbery?

You may have overcooked your eggs. You want to bake them until the middle barely jiggles. Keep in mind, once you remove your egg bites from the oven they will continue to cook until they cool-down.

Meal Prepping it:

These Zucchini Quinoa Egg Bites make for a great snack, side, or even for your toddler/kid’s school lunchbox. They are wonderful for meal prepping as they are so easy to make and make a large batch. You can freeze half for later use if you are not going to use the whole serving right away. This recipe calls for very few ingredients making it perfect for meal prepping.

How to store your Zucchini Quinoa Egg Bites:

Keep your Zucchini Quinoa Egg Bites refrigerated in a silicone bag or airtight container. You can store them in your fridge for up to 3-5 days.

Can you freeze Zucchini Quinoa Egg Bites?

These egg bites freeze pretty well. Since they make a large amount they’re perfect to keep as part of your freezer stash. Place Zucchini Egg Bites in a freezer bag and freeze them for up to 3-4 months.

Like this Zucchini Quinoa Egg Bites recipe? You may also like these other finger food recipes:

• Red Pepper Cheddar Egg Bites
• Sweet Potato Chickpea Nuggets
• Broccoli Tots
• Sweet Potato Apple Bites

4.8 from 5 votes

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Zucchini Quinoa Egg Bites

Whether you need an appetizer, snack, side dish, or even a lunchbox finger food for your little one; these Zucchini Quinoa Egg Bites are just what you need. Made with fresh zucchini, cooked quinoa, eggs, spices and herbs. These egg bites are super easy to make and pack some serious flavor and nutrition. 

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword Egg Bites, Zucchini Quinoa Egg Bites

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 24 Bites

Calories 21 kcal

Author Angelica Arias

Ingredients

• 1 cup grated zucchini
• 1 cup cooked quinoa
• 4 eggs
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1/2 tsp pink sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven at 350 degrees Fahrenheit. Grate zucchini and measure out 1 cup. Measure out 1 cup of cooked quinoa.

2. In a large mixing bowl combine grated zucchini, cooked quinoa, garlic powder, oregano, parsley, pink sea salt and pepper.

3. In a seperate mixing bowl, whisk eggs and pour into the rest of the ingredients. Stir together making sure the eggs are well combined with the rest of the ingredients.

4. Lightly grease a 24-silicone muffin pan with a bit of oil. Place silicone muffin pan on a baking sheet pan. Scoop egg mixture into greased muffin pan filling up each mold to the top.

5. Place egg bites in the oven and bake for 22 minutes.

6. Remove egg bites from the oven and allow muffin pan to cool-down until it can be handled. Gently pop each egg bite out of each mold. Serve while still warm. Place any leftover egg bites in a zip bag or container. Keep egg bites refrigerated for up to 3-5 days and frozen for up to 3-4 months.

Recipe Notes

Tips to making Zucchini Quinoa Egg Bites:

1. Preferably use a silicone mini muffin pan- It makes it so much easier for egg bites to bake in these kind of pans. It’s also very easy to pop the egg bites right out after they are done baking. 
2. If you are using a silicone muffin pan, place it over a baking sheet pan- Silicone pans are very flimsy making it hard to transfer from the counter to the oven. Place it over a baking sheet pan for easier use.
3. Allow muffin pan to cool-down until it can be handled– This will make it easy to pop the egg bites out. It will also allow the egg bites to settle and finish cooking as they cool down.

Nutrition Facts

Zucchini Quinoa Egg Bites

Amount per Serving

Calories

21

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0.3

g

2

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

0.3

g

Cholesterol

 

27

mg

9

%

Sodium

 

60

mg

3

%

Potassium

 

40

mg

1

%

Carbohydrates

 

2

g

1

%

Fiber

 

0.3

g

1

%

Sugar

 

0.2

g

0

%

Protein

 

1

g

2

%

Vitamin A

 

52

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

8

mg

1

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

***Post originally published on August 22, 2017.