Quinoa Egg Breakfast 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.

Course Breakfast

Cuisine American

Keyword Breakfast, Easy, Healthy, highprotein, quinoa, quinoamuffins

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 233kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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