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egg muffin on a white plate

Quinoa Egg Breakfast Muffins

Quinoa Egg muffins are a vegetarian and gluten-free on the go breakfast or perfect for a meatless brunch.
Course Breakfast
Cuisine American
Keyword Breakfast, Easy, Healthy, highprotein, quinoa, quinoamuffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 muffins
Calories 239kcal


  • 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


  • 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!



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. 


Serving: 1muffin | Calories: 239kcal | Carbohydrates: 20g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 549mg | Potassium: 273mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1077IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 2mg