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Quinoa Egg Muffins

These Quinoa Egg Muffins are an easy to make quinoa breakfast recipe that is perfect for your busy work week!  It is a great healthy make ahead breakfast recipe.
Course Breakfast
Cuisine American, Healthy, Quinoa
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 288kcal

Ingredients

  • Butter or non-stick cooking spray
  • ¼ cup quinoa
  • 7 eggs
  • ½ cup milk
  • 2 heads broccoli
  • red pepper
  • 2 tablespoons crumbled feta cheese
  • Salt & pepper to taste

Instructions

  • Preheat the oven to 350F and grease muffin pans with butter or non-stick cooking spray. Spoon 1 teaspoon of quinoa into the bottom of each muffin cup.
  • Mix together the eggs and milk (non-diary milks are fine too), beating with a fork until combined. Cut most of the stalk from the broccoli and finely chop each head, then add broccoli to the egg and mix them together.
  • Pour the broccoli and egg from the mixing bowl into a large liquid measuring cup or some other container with a spout to make the next step easier; use the measuring cup to pour the mixture into the prepared muffin pans, making sure the broccoli and egg is evenly distributed.
  • Slice the red pepper and chop into pieces, then top each egg muffin with the pepper and crumbled feta cheese. Bake at 350F for 30 minutes, until the egg puffs up in the center and the muffin is cooked all the way through.
  • If you're not serving these right away, let them cool in the pan then store them in a sealed container in the fridge or freezer.

Notes

Nutritional Information (per two muffins):?152 cal | 9g fat | 9g carbs | 1g fiber | 2g sugar | 12g protein

Nutrition

Calories: 288kcal | Carbohydrates: 30g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 352mg | Sodium: 224mg | Potassium: 1115mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2745IU | Vitamin C: 283.8mg | Calcium: 265mg | Iron: 3.6mg