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 in to combining quinoa and eggs together since it provides a one-two punch of that protein and fiber!
People often get stuck in such a rut for breakfast and I want to help you rethink what you’re eating during the AM hours.
It doesn’t always have to be cereal or the same ol’ 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 a Sunday to have for the week.
I also love including in a veggie during breakfast. You can top these with avocado and enjoy with fruit to balance out the meal.
Ingredients you will need to make Quinoa Breakfast Muffins
- Quinoa
- Cheese (I like white cheddar)
- Eggs
- Salt
- Garlic
- Spinach
How to make Quinoa Breakfast Muffins
- Preheat oven to 350°F and spray 6 count muffin tin with cooking spray or you can also use silicone baking cups if you have them!
- Cook quinoa according to package directions. Typically you rinse the quinoa, then place 1 cup quinoa and 2 cups water in a saucepan. Bring to simmer, turn heat down, put on a lid and let cook for 15-20 minutes. Some quinoa package directions might call for less liquid.
- In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. 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. Shredded sharp cheddar, white cheddar, or mozzarella are our favorites.
- 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.
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 rinse prior to cooking because it is often pre-rinsed.
However, it’s a good practice to get in the habit of because rinsing quinoa removes the natural coating which often makes the quinoa taste bitter or soapy. How do you rinse quinoa? You can pour it into a fine mesh strainer or even place it in a colander lined with a coffee filter. Rinse water over 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 basically, cross contamination may occur. You can look for packages that state if their quinoa is made in a gluten free facility.
After they come out of the oven. Yum!
the goods
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Quinoa Egg Breakfast Muffins
Ingredients
- 1 cup quinoa, cooked (Yields ~3 cups cooked quinoa)
- 1.5 cups shredded mozzarella or cheddar cheese (I use cheddar or white cheddar mostly)
- 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 oven to 350° and spray a 6 count large muffin tin with cooking spray. Cook quinoa according to package directions. Typically you rinse the quinoa, then place 1 cup quinoa and 1 1/2-2 cups water in a saucepan. Bring to simmer, turn heat down, put on a lid and let cook for 15-20 minutes.
- In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add the eggs, garlic, salt and chopped 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 or until muffins are set in the middle (you shouldn't be able to see any liquid).
- Remove from the oven and let cool for 10 minutes. Gently run a knife around the edges to loosen and pop our the muffins. Enjoy warm as is or with hot sauce, avocado, etc.
Video
Notes
- This recipe can also be made using a cupcake tin. Yields 12 quinoa egg cups. Adjust cooking time as needed. I’ve also made in a mini muffin tin (baked for 10-12 minutes)
- Feel free to play around with seasonings: adding in pepper, red pepper chili flakes, thyme, dill, chives, etc.
- Use chopped steamed broccoli in place of spinach.
- Use a different cheese. Shredded sharp cheddar, white cheddar, or mozzarella are our favorites.
- 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.
- Store in 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.
PIN THESE QUINOA EGG BREAKFAST MUFFINS FOR LATER!
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!!
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)!
Hi Sarah! Aw, I am so glad. It’s always a win when we find something our toddlers enjoy right?! Love the zucchini and bell pepper version, yum! Thank you. xo, Tawnie
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.
Hi Nicole! Yummmmm I love making these with broccoli too! I hope the kids love them as much as my daughter does!! xo, Tawnie
What is the best way to reheat them?
I just pop them in the microwave 🙂
Is there a place to see the full nutrition information? Especially the fiber content? They look delicious! Thank you.
Hi Amy! Yes, the nutrition information is found at the bottom of the recipe card:) Hope you love them!
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?
Hi Shane! Thanks so much! I used a white quinoa, and fresh chopped spinach. 🙂 Hope you love them! – Tawnie
Thank You, I’ll be making it tomorrow!
I really struggle with healthy grab and go breakfasts rather than stopping for fast food on the way to work. I tried these and discovered they are a great solution. They also freeze really well so I can make them in bigger batches. Next time I think I’ll try finely diced peppers and onions. Thanks for a great, and adaptable, recipe!
Hi Christy – so glad you enjoyed these! The addition of peppers and onions sounds delicious too! Thank you!! Tawnie
Hey do you think I can use other veggies beside spinach? All I have is some frozen spinach.
Hello! Yes these are very adaptable. I am sure whatever you have on hand will work 🙂 xo, Tawnie