4.71 from 54 reviews

Quinoa Egg Breakfast Muffins

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egg muffin on a white plate

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

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

ingredients needed to make quinoa egg muffins
  • 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)

step by step photos of how to make quinoa egg muffins
  1. 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!
  2. 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.
  3. 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.
  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!

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.
eggs and quinoa in a muffin tin
Quinoa Egg Muffins before they go in the oven

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. 

eggs and quinoa in a muffin tin

After they come out of the oven. Yum!

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.

egg muffin on a white plate
4.71 from 54 reviews

Quinoa Egg Breakfast Muffins

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 6 muffins
Quinoa Egg muffins are a vegetarian and gluten-free on the go breakfast or perfect for a meatless brunch.

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. 
    1 cup quinoa, cooked
  • 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.
    1.5 cups shredded mozzarella or cheddar cheese, 4 large eggs, 2 cloves garlic, minced, 1 tsp. salt, 1 1/2 cups fresh baby spinach, chopped
  • 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

Serving: 1muffin, Calories: 239kcal (12%), Carbohydrates: 20g (7%), Protein: 15g (30%), Fat: 11g (17%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 146mg (49%), Sodium: 549mg (24%), Potassium: 273mg (8%), Fiber: 7g (29%), Sugar: 1g (1%), Vitamin A: 1077IU (22%), Vitamin C: 2mg (2%), Calcium: 183mg (18%), Iron: 2mg (11%)

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!

up close shot of quinoa egg muffins
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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42 Comments
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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!

Christy

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!