Egg Quinoa Breakfast Muffins
Ingredients
- 8 large eggs
- 1 cup cooked quinoa cooled
- 1 cup shredded cheese cheddar, mozzarella, or blend
- ½ cup milk dairy or unsweetened almond milk
- ½ cup bell peppers finely diced
- ½ cup spinach chopped and drained
- ¼ cup green onions sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon paprika optional
- Optional add-ins
- ½ cup cooked bacon sausage, or diced ham
- ¼ cup sun-dried tomatoes chopped
- 2 tablespoons fresh herbs
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 12-cup muffin tin or use silicone liners.
- In a bowl, whisk eggs until smooth and slightly frothy.
- Add milk, salt, pepper, garlic powder, and paprika. Whisk to combine.
- Stir in cooled quinoa, cheese, bell peppers, spinach, green onions, and any optional add-ins.
- Pour mixture into muffin cups, filling each about ¾ full.
- Bake for 20–22 minutes until centers are set and tops are lightly golden.
- Cool in the pan for 5 minutes, then loosen with a knife and remove.
Notes
Quinoa must be fully cooked and cooled before mixing.
Avoid paper liners; they stick to egg-based muffins.
Do not overbake to prevent rubbery texture.
Store in the fridge up to 5 days or freeze up to 3 months.
Reheat in the microwave for 30–60 seconds.