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Quinoa Egg Breakfast Muffins Recipe

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4.3 from 6 reviews

These Quinoa Egg Breakfast Muffins are a nutritious and delicious way to start your day. Packed with protein-rich quinoa, eggs, cheese, and fresh spinach, these muffins offer a convenient, make-ahead breakfast option that is both satisfying and versatile. Baked to perfection, they can be enjoyed warm and pair wonderfully with hot sauce, avocado, or fresh fruit for a balanced meal.

Ingredients

Quinoa Base

  • 1 cup quinoa (yields ~3 cups cooked quinoa)
  • ~2 cups water or broth (for cooking quinoa)

Muffin Mixture

  • 1 1/2 cups cheese (Colby Jack, Monterey Jack, or cheddar cheese)
  • 4 large eggs
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 1/2 cups fresh baby spinach, chopped
  • Optional: splash of milk (if mixture feels too thick)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly spray a 12-count muffin tin with cooking spray or line it with silicone muffin liners to ensure easy removal of the muffins later.
  2. Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water. In a medium saucepan, combine rinsed quinoa with about 2 cups of water or broth. Bring to a simmer over medium heat, then reduce heat to low and cover with a lid. Let it cook for 15-20 minutes or until all the liquid is absorbed and quinoa is tender. Remove from heat and let it cool slightly.
  3. Combine Cheese and Quinoa: In a medium bowl, add 1 1/2 cups of your preferred cheese (Colby Jack, Monterey Jack, or cheddar) to the warm quinoa. Stir well to incorporate the cheese evenly throughout the quinoa.
  4. Add Eggs and Vegetables: To the quinoa and cheese mixture, add 4 large eggs, 2 cloves of minced garlic, 1 teaspoon salt, and 1 1/2 cups chopped fresh baby spinach. Mix thoroughly until all ingredients are combined. If the mixture feels too thick or dry, add a small splash of milk to help with consistency.
  5. Portion into Muffin Tin: Using a 1/2-cup measuring cup, spoon the mixture into each prepared muffin tin cavity, packing the mixture firmly to ensure the muffins hold together well during baking.
  6. Bake the Muffins: Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the muffins are set in the middle and lightly golden on top.
  7. Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 10 minutes. Carefully run a knife around each muffin's edge to loosen it or pop out the muffins from silicone liners. Serve warm, optionally with hot sauce, avocado, or fresh fruit.

Notes

  • For added flavor, you can incorporate herbs like chopped chives or parsley.
  • These muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
  • To make a dairy-free version, substitute cheese with a vegan cheese alternative and omit the milk or use a plant-based milk.
  • These muffins freeze well; store in an airtight container and thaw overnight in the refrigerator before reheating.
  • If you prefer a softer texture, reduce baking time slightly but ensure the eggs are fully cooked.

Find it online: https://recipeplenty.com/quinoa-egg-breakfast-muffins-recipe/