4.72 from 56 reviews

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. 

quinoa egg muffins on a plate with fresh berries.

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 to make quinoa muffins in small glass bowls.

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
quinoa, cheese and eggs in a mixing bowl.

How to make Quinoa Breakfast Muffins

(For the full recipe, scroll down to the recipe card below)

  1. 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!
  2. Cook the quinoa according to the package directions.
  3. 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.
  4. 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.
  5. Remove from oven and let cool for 10 minutes. Run a knife around the edges to loosen and pop out your quinoa egg muffins!
a quinoa egg bite on a plate with fresh fruit.
a quinoa egg bite with hot sauce on top of it.

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. 

What type of muffins do you prefer to eat in the morning?

Before You Begin! 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.

4.72 from 56 reviews

Quinoa Egg Breakfast Muffins

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12 muffins
My Quinoa Egg Muffins are a quick and easy vegetarian and gluten-free on the go breakfast or perfect for a leisurly brunch with family and friends. These muffins are packed with wholesome protein goodness from both the quinoa and eggs.

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

Serving: 1muffin, Calories: 233kcal (12%), Carbohydrates: 10g (3%), Protein: 15g (30%), Fat: 7g (11%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 76mg (25%), Sodium: 279mg (12%), Potassium: 137mg (4%), Fiber: 3g (13%), Sugar: 0.1g, Vitamin A: 585IU (12%), Vitamin C: 1mg (1%), Calcium: 121mg (12%), Iron: 1mg (6%)

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.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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4.72 from 56 votes (43 ratings without comment)
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Elizabeth Hardy

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!

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Kim Z

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!

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Alex

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!

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TOSHIA

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…

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Megan

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

Sarah

My 2 year old happens to love quinoa so when I saw this recipe, I had to try. He is currently chowing down on his second one for the day! I didn’t have spinach so shredded some zucchini and added a bit of diced bell pepper. This recipe is definitely a keeper (and I can’t wait to try it with some hot sauce, as was suggested)!

Nicole

This was delicious! I used leftover roasted broccoli and a Mexican blend cheese which is what I had on hand. I misread the quinoa amount, cooked the one cup and used all of it. I used a 12 count muffin tin and the amount for perfectly and they turned out wonderful. Easy to go breakfast for me and hopefully the kids.

Shawna

What is the best way to reheat them?

Amy Jones

Is there a place to see the full nutrition information? Especially the fiber content? They look delicious! Thank you.

Shane

This looks delicious! I understand I could use any quinoa, but what was used in the recipe? Also, the pictures kinda look like frozen spinach, did you use fresh or frozen?

Shane

Thank You, I’ll be making it tomorrow!