Hearty Quinoa Egg Breakfast Muffins
These Hearty Quinoa Egg Breakfast Muffins are protein-packed, easy to make, and perfect for busy mornings. With quinoa, eggs, veggies, and cheese, they’re a nutritious, make-ahead breakfast that can be customized to suit any taste.
Equipment
- Muffin Tin
- Mixing bowl
- Oven
Ingrédients
Main Ingredients
- 1 cup cooked quinoa
- 4 large eggs
- 1/2 cup diced bell peppers mix of colors recommended
- 1/2 cup chopped spinach fresh or drained frozen
- 1/4 cup shredded cheese cheddar, mozzarella, or feta
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cooked quinoa, eggs, bell peppers, spinach, cheese, salt, and pepper. Stir well to combine.
- Grease a muffin tin lightly with cooking spray.
- Pour the mixture evenly into muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, until muffins are set and golden brown.
- Cool for a few minutes before removing from the tin. Serve warm or store for later.
Notes
Store cooled muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave before serving.
Customize with your favorite veggies, herbs, or cheeses. For a vegan version, replace eggs with flaxseed or chia seed mixture.