These quinoa egg muffins are the perfect breakfast on the go option for busy families. Packed with protein these homemade breakfast muffins are juicy and flavorful!
Why should you make these quinoa egg muffins?
- Grab-and-go breakfast – they are an excellent choice for busy morning.
- Make-ahead breakfast – this muffin recipe can be made in advance.
- Easy and tasty recipe that everyone loves.
- Perfect for your kid’s lunch box.
- Healthy option – healthy does not mean flavorless! Give them a go to see for yourselves!
Do you like egg dishes for breakfast? If you do, you might also like Breakfast Cloud Eggs, Spinach and Asparagus Frittata or Spinach and Cheddar Quiche.
How to make quinoa egg muffins
First thing to do is cook the quinoa. It normally takes about 15 minutes. The brand I use says to use 1 part quinoa to 3 parts water while others say 1 part quinoa to 2 parts water. I suggest you follow the package instructions for best results.
Meanwhile you prepare the veggies. Peel and coarsely grate the carrot. Peel and dice the zucchini. Chop the leeks. I cut them in half lengthwise, then again in half. Then I chop. You can cut them any way you like. Sauté all the vegetables in a frying pan/skillet with little olive oil.
Get a mixing bowl. You will need this to mix all the ingredients in it before transferring the mixture into the muffin cases. Eggs, salt and Greek yogurt goes in first. Beat this with a fork until well combined. Now add the rest of the ingredients: oregano, sautéed veggies and quinoa.
It’s important that the quinoa and veggies are not piping hot otherwise they can cook your eggs right away. Wait until they are cooled down a bit before adding them to the bowl.
All you have to do now is fill the muffin cases and bake these.
What type of quinoa should I use to make quinoa egg muffins?
There are 3 types of quinoa: red, white and black. I have tried red and white quinoa but don’t have a preference. I usually buy what I can get in a store. White one is the quickest to cook though (here is a post with more information about the types of quinoa).
Can quinoa egg muffins be eaten cold?
Yes, they can!
Tips for making quinoa egg muffins
- Quinoa can also be cooked ahead of time, if needed. Just store it in the fridge until ready to use. I suggest you cook it the night before you want to make them.
- It’s important to line your muffin tray with paper cases or silicone cases. If you don’t there is almost 100% chance they get stuck to the tray and you won’t be able to take them out (personal experience).
- I love using silicone muffin cases when making these savory quinoa egg muffins. Here are the reasons why: They are so easy to use and easy to clean and more importantly, nothing gets stuck to them. Now, if you want to make these for your kids’ lunch box I guess paper cases are a better option here (in my opinion but I might be wrong).
- Zucchini can be omitted but it is recommended.
- After you take quinoa egg muffins out from the oven you can also sprinkle them with some extra cheese, if desired.
Quinoa Egg Muffins
Ingredients
- ½ cup Uncooked Quinoa (90g
- 2 tbsp Extra Virgin Olive Oil
- 1 Large Carrot , grated
- ½ Leek , chopped (3.5ounce/100g)
- 1 Italian Green Pepper , diced (3.5ounce/100g)
- ½ Zucchini (3.5ounce/100g)
- 2 tbsp Dried Oregano
- 2 Eggs , small-medium
- 2 tbsp Greek Yogurt
- ½ tsp Salt
- 3 ounce Cheddar Cheese , grated (90g)
- A pinch of Black Pepper
Instructions
- Cook quinoa according to package instructions (it takes about 15 minutes). Let cool down slightly.
- Meanwhile: In a frying pan, heat the olive oil. Add grated carrot, chopped leek, diced pepper and diced zucchini. Saute for about 10 minutes. Stir in the oregano and season with salt.
- In a mixing bowl, beat the eggs, yogurt and salt together. Add grated cheese, black pepper and cooled quinoa and sautéed veggies. Mix everything together until well combined.
- Line a muffin tray with paper or silicone cases and fill them with the mixture up to the rim. Press the mixture down slightly and add a bit more on top of each muffin.
- Bake in a preheated oven at 350°F/180°C for 20 minutes or until the egg is cooked.
Notes
- Extra virgin olive oil can be substituted with cooking olive oil, sunflower or vegetable oil.
- Cook the quinoa according to package instructions. Make sure to add some salt to the water. Quinoa can be cooked ahead of time, if needed.
- You can use white, red or black quinoa.
- Zucchini can be omitted.
- These muffins are delicious either warm or cold.
- Check the tips above this recipe for more detailed information.
- A handful of finely chopped fresh parsley can also added to the batter.
Kelly Anthony says
What a great idea for a protein-packed breakfast! These look perfectly cooked and super yummy!
Julia | Happy Foods Tube says
Thanks so much!
Heidy L. McCallum says
The recipe looks fabulous. I really could use a good grab and go recipe for breakfast. Definitely attempting this idea!!!
Julia | Happy Foods Tube says
Good to hear that, Heidy!
Bethany | A Simple Palate says
This is such a great idea! And so simple when I need to make a quick, healthy breakfast.
Julia | Happy Foods Tube says
:) Definitely :)
Ellen says
Such a good grab and go breakfast recipe! This will be perfect for my kids.
Julia | Happy Foods Tube says
Let me know what you think if you give them a go!
Valentina says
Wow, these look wonderful. Gluten-free too! (My son is GF.) I love that it’s like a hearty healthy side dish all in a muffin. I’d love this served with a warm bowl of chili. :-)
Julia | Happy Foods Tube says
Thank you,Valentina :)
Catherine Brown says
Oh, WOW! Those look really good. I never would have thought to use quinoa like this, nice job! Those muffin cups are pretty cool too. :-)
Julia | Happy Foods Tube says
Thanks, Catherine!
Miho says
HI, Julia. I am a Japanese living in Kyoto. I found your quinoa egg maffin recipe and made them tonight. They are really good. I would like to try your other recipes, too. Thank you so much.
Julia | Happy Foods Tube says
That’s so great to hear, Miho! Hope you find here more recipes you like :)