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 into combining quinoa and eggs since it provides a one-two punch of protein and fiber!
People often get stuck in such a rut for breakfast, and I want to help you rethink what you eat during the morning hours.
It doesn’t always have to be cereal or the same old 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 Sunday to have for the week.
I also love including a veggie during breakfast. To balance the meal, you can top these with avocado and enjoy them with fruit.
Ingredients you will need to make Quinoa Breakfast Muffins
(For the full recipe, scroll down to the recipe card below)
- 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)
- Preheat the oven to 350°F and spray a 12-count muffin tin with cooking spray. You can also use silicone baking cups if you have them!
- Cook the quinoa according to the package directions.
- In a medium bowl, mix the warm quinoa with the cheese to melt it. 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!
Tips and Variations
- Use chopped steamed broccoli in place of spinach.
- Use a different cheese. Cheddar or jack cheeses work well.
- 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.
- If the mixture seems too thick, add a tablespoon or two of milk to help.
More Egg Recipes
Meal Prep Breakfast Sandwiches
High Protein Egg Salad Sandwich
Copycat Starbucks Spinach Feta Wrap
Bacon and Cheese Quiche
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Quinoa Egg Breakfast Muffins
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
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.
