Say hello to your new favorite, quinoa and egg breakfast muffin cups. These can be made ahead of time! Packed with quinoa, egg and veggies, these are the perfect little muffins to start your day!
A versatile muffin-
These quinoa and egg breakfast muffin cups are extremely versatile. Whether you switch up your veggies, add cheese, add meat or adjust the seasonings. Use the ingredients you love!
Kid friendly
I make these for my toddlers, so I generally keep them pretty simple. But anything goes! It’s easy to hide lots of veggies inside each muffin!
The prep time is SUPER quick, they take about 20 minutes to bake and they keep in the refrigerator for up to 5 days.
Let’s dig in….
This batch will make 6 muffins. Double the recipe if you want more. Currently, I cannot eat eggs due to food sensitivities, so I make a smaller batch to feed my 1 1/2 year old twins.
Ingredients:
- 3 eggs
- 1 cup, COOKED quinoa
- 1/4 cup spinach, finely chopped
- 1/4 cup bell pepper (any color works), diced
- 1/4 cup tomatoes, diced (I use cherry tomatoes)
- salt and pepper to taste
Directions:
- Preheat oven to 350 degrees. Spray your muffin tin with cooking spray or spread coconut oil in the muffin cup. You will need to grease 6 of the cups. DO NOT forget this step. They will stick to your muffin tin if you don’t grease it. I may know this from experience. ๐
- In a medium size bowl, whisk together the eggs. Add the remaining ingredients (spinach, bell pepper, tomatoes, salt and pepper). I would start with just a pinch of each, salt and pepper. You can always add more at the end.
- Spoon the mixture into the muffin tin. You will only be filling 6 of the cups.
- Place in the oven and bake for 20 minutes.
- Allow to cool, then serve warm!
- These keep in the refrigerator for up to 5 days. I have not tried freezing these. Let me know if you do and how they turn out!!
I love making these muffins when I have quinoa leftover in the fridge from other recipes. However, if you are making quinoa specifically for this recipe, you will have leftovers (unless you make a triple batch of muffins!).
5 Ideas on what to do with your leftover quinoa:
- Add it to a salad! Quinoa is a great addition to any salad, cold or warm. It adds protein and helps keep you full longer!
- Make quinoa tacos by mixing the quinoa and salsa, then bake until slightly crispy
- Make stir fry and use quinoa in place of rice
- Make a Buddha veggie bowl adding quinoa
- Combine quinoa with your morning oats for extra protein
Click an image to pin for later!
Enjoy, friends!
Quinoa and Egg Breakfast Muffin Cups
Equipment
- Muffin Tin
- Medium size mixing bowl
Ingredients
- 3 eggs *organic, pasture raised if possible
- 1 cup quinoa COOKED
- 1/4 cup spinach finely chopped
- 1/4 cup bell pepper diced
- 1/4 cup tomatoes diced
- salt and pepper to taste
Instructions
- Before you begin, make sure you have cooked your quinoa. The recipe calls for COOKED quinoa.
- Preheat oven to 350 degrees. Spray your muffin tin with cooking spray. You will need to grease 6 of the cups. DO NOT forget this step. They will stick to your muffin tin if you don't spray it.
- In a medium size bowl, whisk together eggs. Add the remaining ingredients (spinach, bell pepper, tomatoes, salt and pepper). I would start with just a pinch each of salt and pepper. You can always add more at the end!
- Spoon the mixture into the muffin tin. You will only be filling 6 of the cups. Place in the oven and bake for 20 minutes.
- Allow to cool , then serve warm!
- These keep in the refrigerator for up to 5 days. I have not tried freezing these.
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