Quinoa and Egg Breakfast Muffin Cups
These Quinoa and Egg Breakfast Muffin Cups are the perfect grab and go breakfast for busy mornings! Great for both kids and adults. Customize the vegetables as the season changes. Great for back-to-school!
Servings: 6 muffins
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.
Notes
Vegetables: The veggies in this can be switched up, depending on season and what you already have in the fridge!
Variations: You can add meat, more veggies, cheese, oregano or garlic to these muffins! Or a combination of all!
I have not tried freezing these muffins. If you try it, let me know how they turn out!
Quinoa: This recipe calls for 1 cup cooked quinoa. If you already have 1 cup sitting in the fridge, great! If not, look at the post above for ideas on how to use the remaining 2 cups cooked quinoa!