Quinoa Egg Breakfast Muffins
User Reviews
4.7
Quinoa Egg Breakfast Muffins
Description
Quinoa Egg Breakfast Muffins begin by cooking quinoa according to package directions, which typically yields about three cups of cooked quinoa from one cup of dry. The warm quinoa is mixed with cheese varieties like Colby Jack or cheddar, followed by beaten eggs, minced garlic, salt, and chopped baby spinach. The mixture is packed firmly into a greased or lined muffin tin, ensuring uniform muffin size.
Baked at 350°F for 20 to 25 minutes, the muffins set firmly yet remain moist inside. The garlic offers a subtle savory note, while the cheese melts to create a smooth texture combining well with tender spinach pieces. The muffins hold together well, making them suitable for reheating and eating quickly.
They serve as a protein-rich, nutritious breakfast or snack alongside fresh fruit, avocado, or hot sauce. Variations in seasoning and vegetables are encouraged, such as adding herbs, peppers, or mushrooms. This flexibility allows home cooks to tailor the muffins to personal tastes and available ingredients.
The recipe notes storing these muffins in the refrigerator for up to five days, making them convenient for meal prep. Run a knife around the edges to loosen the muffins after baking for easy removal.
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 egg
- 2 cloves garlic minced
- 1 tsp. salt
- 1 1/2 cups baby spinach fresh, 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.
- In a medium bowl, add the cheese to the warm quinoa.
- Stir to combine.
- Add the eggs, garlic, salt, and chopped spinach.
- 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.
Notes
- Seasonings like pepper, chili flakes, thyme, dill, or chives can be added to vary the flavor.
- Substitute or add small chopped steamed vegetables such as broccoli, bell peppers, or mushrooms, ensuring they are finely chopped.
- Store the muffins in the refrigerator for up to five days for easy meal prep breakfasts.
- Use a knife to loosen muffins from the pan after baking for easier removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 233kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 76mg | 25% |
| Sodium | 279mg | 12% |
| Potassium | 137mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 0.1g | 0% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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