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. 

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 do you make Quinoa Breakfast Muffins?

Preheat oven to 350°F and spray muffin tin with cooking spray. 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. 

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!

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!

Is this 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. 

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

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Quinoa Egg Breakfast Muffins

Quinoa Egg muffins are a vegetarian and gluten-free on the go breakfast or perfect for a meatless brunch.

5 from 7 votes

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 muffins

Calories: 202kcal

Author: Tawnie Graham of Kroll’s Korner

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

Instructions

• Preheat oven to 350° and spray muffin tin with cooking spray. 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. 
• 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!

Video

Notes

This recipe can also be made using a cupcake tin. Yields 12 quinoa egg cups.

Feel free to play around with seasonings: adding in pepper, red pepper chili flakes, thyme, dill, chives, etc. 

Store in fridge for up to 5 days. 

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Nutrition

Serving: 1muffin | Calories: 202kcal | Carbohydrates: 21g | Protein: 17.5g

PIN THESE QUINOA EGG BREAKFAST MUFFINS FOR LATER!