By: Denise Bustard67 Comments
Posted: 3/9/20Updated: 8/23/20
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Quinoa egg muffins are super simple to make with just a few ingredients. This breakfast muffin recipe is full of protein and customizable to suit your tastes. It’s gluten-free, freezer-friendly and perfect for meal prep.
If you are looking for a high protein, portable breakfast that is easy to prep, egg muffs are perfect for you! Welove them so much that I have seven egg muffin recipes (so far) on the blog!
These quinoa breakfast egg muffins pack in some extra protein and nutrients thanks to some sneaky quinoa (and I'm betting you would never even know it's there!).
Not only are they quick to prep, but they are easy to customize, so if you don't like mushrooms or sun dried tomatoes, you can swap them out easily for your favorite veggies.
Wondering how these muffins come together? Watch the quick video below to see how it happens! You can find more recipe videos on my YouTube channel. Don't forget to pin this post to save it for later! For this Quinoa Egg Breakfast Muffin recipe, you’ll need: Quinoa egg muffins are perfect for meal prep! Here’s how to make the most of your prep: Find my favorite muffin tins, mixing bowl, and more in my shop! Can I skip the Quinoa? Sure! However, to avoid ending up with a smaller batch, you may want to add 2 or 3 more eggs. Can I swap the mushrooms or sun dried tomatoes? Yes, you can use almost any small veggie if you chop it finely. Some of my faves are chopped spinach, bell peppers and cauliflower rice. What is the best way to reheat egg muffins? I recommend reheating muffins in the microwave. Place them on a paper towel-lined plate until heated through. This post was originally published in 2015. It has been republished in 2020 with new photos, video and slight changes to the recipe. Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe! Prep Time: 10 minutes mins Cook Time: 30 minutes mins Total Time: 40 minutes mins Print Rate Quinoa egg muffins are super simple to make with just a few ingredients. This breakfast muffin recipe is full of protein and customizable to suit your tastes. It’s gluten-free, freezer-friendly and perfect for meal prep. 12 muffins Pre-heat oven to 350°F. In a large bowl, whisk together eggs, salt and pepper. Stir in the remaining ingredients. Spoon into a standard muffin pan lined with silicone or parchment muffin liners (*see note). Sprinkle tops with remaining ¼ cup of cheese. Bake for 20-25 min, until a knife inserted in the center of the muffin comes out clean. Mine were perfect at 22 minutes. These egg muffins can be stored in a sealed container in the fridge for up to 5 days, or in the freezer for up to 3 months. To re-heat- heat in the microwave on a paper towel-lined plate. * Muffins may stick to paper liners and greased muffin trays. Use parchment or silicone liners instead. Flavor Variations: Zucchini + Feta + Dill: replace the mushrooms & sundried tomatoes with 1 cup shredded zucchini (let it dry on a paper towel for 10 min first), and replace ¾ cup of the Swiss cheese with crumbled feta (sprinkle tops with ¼ cup of cheddar/mozza). Replace salt & pepper with 1 teaspoon dried dill. Serving: 1muffin, Calories: 118kcal, Carbohydrates: 12g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 97mg, Sodium: 143mg, Fiber: 1g, Sugar: 1g Author: Denise Bustard Course: Breakfast Cuisine: American © Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.Reasons you’ll ♡ these quinoa egg muffins
Recipe Video
Let’s Talk Ingredients
Meal Prep Tips
More Tasty Egg Recipes:
Quinoa Egg Muffins (High Protein)
5 from 11 votesIngredients
Instructions
Storage
Tips:
Broccoli + Cheddar: replace the mushrooms, onions & sundried tomatoes with 1.5 cups broccoli florets (SMALL), replace the Swiss cheese with cheddar.Video
Nutrition Information
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
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Reader Interactions
Leave a Comment
Jen says
I've made these twice now and they are amazing! The first time I used mozzarella, feta, mushrooms, spinach, and red pepper. The second time I used feta, sharp cheddar, mushrooms, carrot, and spinach. LOVE them. You must serve them with Sriracha too - this is a game changer. I used a non-stick muffin pan and have had no issues getting them out super easily.
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Jeanna says
Absolutely loved it! I was worried about the quinoa; but you're right, you don't even notice it in there. I made it with broccoli, onions and cheese. I had frozen broccoli. thawed it with hot water and chopped fine. I used MasterChef (Canadian Tire) silicone muffins (6) and 1 mini loaf pan (all filled halfway)- cooked for 25 mins.. Oh so delicious! Thank you again for your delicious inspirations.
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Denise says
So happy you enjoyed! Thanks for reporting back, Jeanna!
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Jeanna says
It freezes well and thaws nicely in the microwave. Thanks again.
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Debbie says
Made per the recipe and really great. Was trying to find something portable for husband that he can eat when waiting for start at Marathon. Needed something with protein and this really works. Thanks for sharing. PS - I did not have silicone pan so used regular muffin pan with foil wrappers. Sprayed a little Pam and they did not stick.
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Denise says
Glad the pam did the trick! Thanks so much for taking the time out of your day to leave a review, Debbie 🙂
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Carley says
These are delish! I am usually not a fan of the breakfast egg cups because they are too rubbery.
These on the other hand are not.
The first time I made them with spinach, feta and bacon but the spinach overpowered them so I suggest against using it in these.
The second time I made it with broccoli, onion, and cheddar cheese.
Delish!
Thanks for the great recipe!Reply
Carley says
I also made them in a metal muffin tin and sprayed it with cooking oil spray (Kirkland brand). I used a butter knife to trace the edges of the muffin cups and had no issue taking the egg cups out. The only reason I needed the knife was for the cheese that baked on the sides.
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Denise says
Great to know! Thank you for taking the time to leave your review, Carley 🙂
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Vanessa says
So I am looking at this and don't have any dishes to make it...I'm wondering if it can be doubled then put into a casserole dish, maybe 9x13? Or would you think that would need some sort of solid like bread??
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Linda Cherko says
Have you ever done this in an Instant Pot?
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Denise says
Hi Linda, no I haven't tried this in the IP. let me know if you give it a try 🙂
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Mel says
I cooked the onions and mushrooms and added spinach and ham. The parchment paper liners worked amazing!! I've stayed away from eggs in muffin tins as they always stick. These will be a staple in my house! LOVE.
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Denise says
Yes! So glad you liked the muffins and the parchment liners are so awesome, aren't they?
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Debra says
Can you use just egg whites instead of whole eggs
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Denise says
Hi Debra, that should be fine. I haven't tried myself and am not sure if there would be a difference in cook time 🙂
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Eddie Moon says
Thanks for this nice recipe. I'll try it.
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Denise says
Hope you like it!
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Holly says
Silly question but do you cook the broccoli first?
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Denise says
Hi Holly, if you cut them really small you don't need to pre-cook them! If you keep them larger you could do a quick steam in the microwave.
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Cara says
Thanks for this awesome recipe, can't wait to try it! Quick question, about how long should these last in the freezer? Trying to decide if I should make a double batch or not (it's just for me).
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Denise says
Hi Cara, these should be good (well wrapped) for up to 3 months. I like to wrap them in plastic wrap and then seal them in a big ziplock (getting out as much air as possible). Hope this helps 🙂
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Madeline Vering says
Can you reheat these in the microwave?
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Denise says
Absolutely! I heat them in 20 second increments 🙂
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