Grease a 24 cup mini muffin pan very well with nonstick spray

Preheat oven to 350 degrees

Cook quinoa according to package directions and let cool

Prepare veggies by grating zucchini and quartering grape tomatoes

In large measuring cup with spout, whisk together eggs

Stir in quinoa until evenly mixed

Add remaining ingredients and mix until evenly combined

Carefully pour evenly into 20 of the muffin tins, careful not to overfill (they won't expand much, but just a little)

Bake for 20 minutes or until eggs are set

Remove from oven and let cool for a few minutes before removing muffins to a cooling rack

Place cooled muffins in freezer bag if desired and place in freezer

To heat: defrost in microwave for about 1 minute and then cook on high for 30 seconds or until heated through