Quinoa Egg Breakfast Muffins are PACKED with protein and will keep you full all morning! Great for an on the go breakfast option or even if you want breakfast for dinner!
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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 vitaminsand 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 coatingwhich 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.
1.5cupsshredded mozzarella or cheddar cheeseI use cheddar or white cheddar mostly
4largeeggs
2clovesgarlic, minced
1tsp.salt
1 1/2cupsfresh baby spinach, chopped
Prevent your screen from going dark
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.
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.
who’s “over” quinoa?! I’m definitely not!! These look great. Just one question – is it 1 cup uncooked quinoa (which makes abt 3 cups cooked) or 1 cup cooked?
Could I make this dairy free?
Hello! I have not tested a dairy free option but I think using a dairy free cheese alternative would work just fine! xo, Tawnie
Could I use couscous instead of quinoa ?
Hello! I have never tried the recipe that way so I cannot say. I am sorry!
I bet you could add some diced green onion and some roasted red peppers to your mix to make it extra savory!
That’s a great idea!! Thank you Jessica!! 🙂
We just cooked up a batch of quinoa and this is the perfect way to use up some leftovers! Love it!
Perfect timing, thank you!!
Love the texture of these muffins! This is the best breakfast option. Cannot wait to try!
Thank you soo much Irina!
This was such a great way to start my day! These are perfectly light and fluffy and hands-down delicious!
Thank you so much Sara!!
I’m def saving this recipe to make for the next parent breakfast conference!
Thank you so much Pamela!!
These are such a great idea for breakfast! Something you can make ahead of time and grab n go in the morning!
Exactly! Thank you so much Tisha!! xo, Tawnie
Hello! Do I store in the fridge or freezer?
Hi there – store in the fridge for up to 5 days! I have never frozen them actually.
who’s “over” quinoa?! I’m definitely not!! These look great. Just one question – is it 1 cup uncooked quinoa (which makes abt 3 cups cooked) or 1 cup cooked?
It’s one cup uncooked 🙂 thank you!