Quinoa Egg Breakfast Muffins
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Some people may be “over” quinoa, but I still love cooking with it. Quinoa is a great source of fiber, protein, and vitamins and will leave you satisfied.
I’m really into combining quinoa and eggs since it provides a one-two punch of protein and fiber!
People often get stuck in such a rut for breakfast, and I want to help you rethink what you eat during the morning hours.
It doesn’t always have to be cereal or the same old yogurt, fruit, and granola combo.
These Quinoa Egg Breakfast Muffins are:
- Easy to make
- Vegetarian
- Gluten-Free
- Rich in protein and fiber
- Perfect for meal prep
- Delicious for breakfast or brunch
Power-pack your breakfast with quinoa egg muffins! I love prepping this on Sunday to have for the week.
I also love including a veggie during breakfast. To balance the meal, you can top these with avocado and enjoy them with fruit.
Ingredients you will need to make Quinoa Breakfast Muffins
(For the full recipe, scroll down to the recipe card below)
- Quinoa
- Cheese (I like white cheddar)
- Eggs
- Salt
- Garlic
- Spinach
How to make Quinoa Breakfast Muffins
(For the full recipe, scroll down to the recipe card below)
- Preheat the oven to 350°F and spray a 12-count muffin tin with cooking spray. You can also use silicone baking cups if you have them!
- Cook the quinoa according to the package directions.
- In a medium bowl, mix the warm quinoa with the cheese to melt it. Add the eggs, garlic, salt, and spinach. Stir well to combine.
- Spoon the mixture into the muffin tins (I use a 1/2 cup measuring cup for this part so each muffin is the same size). Bake for ~20 minutes.
- Remove from oven and let cool for 10 minutes. Run a knife around the edges to loosen and pop out your quinoa egg muffins!
Tips and Variations
- Use chopped steamed broccoli in place of spinach.
- Use a different cheese. Cheddar or jack cheeses work well.
- Add in additional spices or seasonings.
- Add in more vegetables like mushrooms and bell peppers. Chop them up small!
- Meal prep these for the week for easy, grab-and-go breakfasts.
- If the mixture seems too thick, add a tablespoon or two of milk to help.
FAQ
Why Quinoa?
Quinoa has become one of the best-known ancient grains. It is a complete protein (having all nine essential amino acids) and is rich in fiber, iron, and phosphorus. It’s easy to find at local grocery stores and is easy to prepare—it takes just 20 minutes on the stove!
Why do I have to rinse quinoa?
Boxed quinoa does not have to be rinsed before cooking because it is often pre-rinsed. However, it’s a good practice to get into the habit of rinsing quinoa because it removes the natural coating, often making it taste bitter or soapy. How do you rinse quinoa? You can pour it into a fine mesh strainer or place it in a colander lined with a coffee filter. Rinse water over the quinoa and drain. Cook as directed.
Are these gluten-free?
Technically, quinoa is gluten-free. However, the processing of the “grain” is often performed in facilities that also process other grain-based foods. So, cross-contamination may occur. You can look for packages that state if their quinoa is made in a gluten-free facility.
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Quinoa Egg Breakfast Muffins
Ingredients
- 1 cup quinoa (will yield ~3 cups cooked quinoa)
- 1 1/2 cups cheese (Colby Jack, Monterey Jack, or cheddar cheese are good options)
- 4 large eggs
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 1/2 cups fresh baby spinach, chopped
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F and spray a 12-count muffin tin with cooking spray or line with silicone liners.
- Cook the quinoa according to package directions. Typically you rinse the quinoa, then place 1 cup quinoa and ~2 cups water or broth in a saucepan. Bring to simmer, turn heat down, put on a lid and let cook for 15-20 minutes.1 cup quinoa
- In a medium bowl, add the cheese to the warm quinoa.1 1/2 cups cheese
- Stir to combine.
- Add the eggs, garlic, salt, and chopped spinach.4 large eggs, 2 cloves garlic, minced, 1 tsp. salt, 1 1/2 cups fresh baby spinach, chopped
- Stir well to combine. Add a splash of milk if the mixture feels too thick.
- Spoon the mixture into the muffin tins (I use a 1/2 cup measuring cup for this part so each muffin is the same size). Really pack the mixture in each cavity!
- Bake for ~20-25 minutes or until the muffins are set in the middle.
- Remove from the oven and let cool for 10 minutes. Gently run a knife around the edges to loosen or pop the muffins out of the silicone liners. Enjoy warm with hot sauce, avocado, fresh fruit, etc.
Video
Notes
- Feel free to play around with seasonings: adding in pepper, red pepper chili flakes, thyme, dill, chives, etc.
- Change up the veggies: add in chopped steamed broccoli in place of spinach, add in bell peppers, mushrooms, etc. Just be sure to chop them small.
- Meal prep these for the week for easy, grab-and-go breakfasts.
- Store in the fridge for up to 5 days.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This sounds delicious! Quick question though. Since 1 cup raw quinoa makes about 3 cups cooked, do you use just 1 cup cooked in the recipe or the 3 cups?
good question! So you will cook 1 cup of quinoa, and use the 3 cups that it makes for the entire recipe 🙂
Question- I have an excess of egg whites in my fridge. Would these work using an equivalent amount of just egg whites?
I bet that would work really well! 🙂
These were simple to make, yummy and a nice change from typical egg bites! I used part chicken bone broth (the ginger turmeric one from CostCo in the refrigerated section) to cook the quinoa which I think added extra flavor. I froze some of the muffins and have been eating the rest throughout the week. Will make again! thank you!
Can you freeze these for future use on a trip or whatever?
Yes absolutely! Up to 3 months.
Hi! I’ve never these a long time ago when I first stumbled upon your recipe and LOVED IT! Can the eggs be substituted with flax eggs?
Hello! Thank you sooo so much! I have never attempted to make these with flax eggs. I feel the texture may be too watery? However, if you try please let me know how it goes as I am sure other readers would be curious as well! 🙂
Made these this morning and so delicious! My husband loved them and really easy to put together. I had several slices of small salami that needed to be eaten so threw that in the recipe and was really good!
These muffins are so delicious! I took your suggestion and used the white cheddar. Also used green pepper va spinach. Definitely will be making them again!
Wow, these are delicious! I made these last night for my little one and I. I omitted the salt, the cheese added enough saltiness for me. I popped the left overs in the fridge and heated them up in the microwave, and they came out nice and fluffy. I’m not the biggest fan of eggs, but the quinoa adds a nice texture and nuttiness. A great source of iron and protein. I will be making these every week!
So glad you enjoyed them! I love the egg + quinoa combo too! 🙂 thank you!
I LOVE THESE …. MY DAUGHTER THEM FOR ME YRS AGOO… I MADE some today left out the cheese added red onion.. OH GOODNESS SOOOO good & added smoked paprika, & chicken bouillon to my quinoa while it was cooking…
Love adding a little more flavor to the quinoa! so glad you enjoyed them 🙂
Just made this for my toddler & I, used a cup of shredded chz & 1/4 C of cottage chz. They turned out so good! & My picky toddler loves them, that’s always a win? thank you for another great recipe
I love that you used cottage cheese. Yay! My toddler gobbles these up too 🙂 thank you!!