Quinoa egg muffins with spinach are packed full of protein, fibre and above all - flavour! Perfect as a healthy breakfast on the go or satisfying snack anytime. Ready in just over 30 minutes.
High in protein and fibre, quinoa is the perfect breakfast ingredient. Apart from being super nutritious (as well as naturally gluten free) quinoa has a lovely light texture and mild, slightly nutty flavour which makes it really versatile. I love using it in not just in salads but also in cooked and baked recipes (see quinoa pancakes, blueberry quinoa muffins or moist banana bread with quinoa).
Today I combined it with eggs, added a little spinach and cheese and created nutritious vegetarian breakfast muffins which make a great change from ordinary morning eggs. These quinoa egg muffins are essentially individual mini omelettes, soft and light, thanks to the quinoa, perfect for breakfast or as a snack.
Quinoa egg muffins ingredients
These omelette cups consist of eggs, cooked quinoa, spinach and cheese as well as a little yogurt and seasoning. You will save time if you cook the quinoa ahead. Boil it in lightly salted water according to packet instructions, drain (if needed) and set aside to cool completely. Then cover and refrigerate for up to 3 days.
You can use either regular or reduced fat cheese.
Don't forget to add seasoning into the batter.
Step-by-step recipe instructions
Start by preheating the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a 6-hole muffin pan and set aside.
1.Place the chopped spinach in a blender.
2. Pulse until finely chopped but not pureed completely.
3. In a mixing bowl whisk together the eggs and yogurt until well combined.
4. Add the spinach, cooked quinoa, most of the grated cheese (leave some to sprinkle on top) and seasoning and stir thoroughly.
5. Spoon the mixture into the prepared pan, sprinkle the remaining cheese over each muffin and bake in the centre of the oven for 30 minutes.
6. Remove from the oven and set aside for a few minutes before serving.
Expert tips and FAQs
- To save time I recommend cooking the quinoa ahead. Boil it in lightly salted water according to packet instructions, drain (if needed) and set aside to cool completely. Then cover and refrigerate for up to 3 days.
- Use either regular or reduced fat cheese.
- If you rinse the spinach dry it thoroughly before chopping and blending.
- You can add bacon bits, chopped ham, sun dried tomatoes, chives or other ingredients (in small quantities) into the batter.
- Refrigerate leftover quinoa egg muffins, covered, for up to 2 days. Enjoy hot or cold.
- Freeze in an airtight container for up to 3 months.
If you are a fan of egg muffins you might also like vegetarian egg muffins with potato, asparagus and halloumi, as well as sweet potato egg cups with cauliflower.
You might also like
- Quinoa Spinach Breakfast Bowl Recipe
- Breakfast Yogurt Parfait (Quinoa, Mango, Ginger)
- Healthy Egg Salad Burrito with Quinoa
- Overnight Quinoa with Banana (No Added Sugar)
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch!
If you make these quinoa egg muffins I'd love to know how they turned out for you. Did you add any other ingredients into the batter? Let me know in the comments below, thanks!
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Quinoa Egg Muffins with Spinach
Equipment
- Blender
- 6-hole muffin pan
Ingredients
- 6 large eggs
- 130 g quinoa cooked
- 70 g spinach roughly chopped
- 70 g mature cheddar regular or reduced fat, coarsely grated
- 30 g yogurt
- ¼ tsp fine sea salt and onion granules each, plus pepper to taste
- Olive oil for greasing the pan (approx. 1 tsp)
Instructions
- Start by preheating the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a 6-hole muffin pan and set aside.
- Place the chopped spinach in a blender and pulse until finely chopped but not pureed completely.
- In a mixing bowl whisk together the eggs and yogurt until well combined.
- Add the spinach, cooked quinoa, most of the grated cheese (leave some to sprinkle on top) and seasoning and stir thoroughly.
- Spoon the mixture into the prepared pan, sprinkle the remaining cheese over each muffin and bake in the centre of the oven for 30 minutes.
- Remove from the oven and set aside for a few minutes before serving.
Notes
- To save time I recommend cooking the quinoa ahead. Boil it in lightly salted water according to packet instructions, drain (if needed) and set aside to cool completely. Then cover and refrigerate for up to 3 days.
- Use either regular or reduced fat cheese.
- If you rinse the spinach dry it thoroughly before chopping and blending.
- You can add bacon bits, chopped ham, sun dried tomatoes, chives or other ingredients (in small quantities) into the batter.
- Refrigerate leftover quinoa egg muffins, covered, for up to 2 days. Enjoy hot or cold.
- Freeze in an airtight container for up to 3 months.
- Preparation time does not include the time needed to cook the quinoa.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
I love how unusual your recipes are... these little breakfast pots looks a fantastic way to kick off a weekend! Thanks for linking up with Simple and in Season again this month 🙂
Thanks! I love simple food and seasonal food so this linky is perfect for me:)
Such a fun way to prepare eggs!
Thanks Marla!
This has been pinned straight onto my to try board! Like you, we have an abundance of soft fruits from the garden and we have chickens so plenty of eggs! This recipe is perfect for us! Thank you for sharing with #CookBlogShare x
Thanks Kirsty, I envy you the chickens, I thought about having chickens once but was told they are hard work. Your fresh egg omelettes must taste so much better than mine!
What a lovely summer breakfast - thanks for linking up to #CookBlogShare this week X
Thanks Mandy:)