Quinoa Egg Muffins
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!
Servings: 14 - 15 muffins
Calories: 94
Ingredients
- ½ cup uncooked quinoa (90 grams), see note 1
- 2 tablespoons extra virgin olive oil , see note 2
- 1 carrot , coarsely grated (large)
- ½ leek , chopped (about 1 cup/100 grams), see note 3
- 1 Italian green pepper , diced (1 cup/100 grams), see note 4
- ½ zucchini , finely diced (1 cup/100 grams), see note 5
- 2 tablespoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper or to taste
- 4 eggs (large)
- 4 tablespoons Greek yogurt , see note 6
- ¾ cup cheddar cheese , shredded (3 ounces/90 grams), see note 7
Instructions
- Cook quinoa according to package instructions. Let cool down slightly.
- Meanwhile: In a skillet/frying pan, heat the oil. Add grated carrot, chopped leek, diced pepper and diced zucchini. Saute for 10 minutes (see note 10). Stir in oregano and season with salt and pepper.
- In a mixing bowl, beat the eggs and yogurt together Add cheese, cooled quinoa and sautéed veggies (also cooled down a bit to avoid cooking the eggs). 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
- Or 2 cups cooked quinoa. You can use red, white or black quinoa.
- Regular olive oil is a good alternative. If you don’t have it on hand, you can use sunflower or vegetable oil.
- Don’t do more than a cup. You can do less though.
- Bell peppers can be used – any color will work.
- You don’t need to peel the zucchini.
- Greek yogurt can be omitted. If you feel the mixture is too thick, add an extra egg.
- Feel free to use any shredded cheese you like.
- Check the tips above this recipe for more detailed information.
- A handful of finely chopped fresh parsley can also be added to the batter.
- If you see the veggies are sticking to your skillet, add ¼ cup of water instead of more oil!
Nutrition Facts
Quinoa Egg Muffins
Amount per Serving
Calories
94
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
53
mg
18
%
Sodium
230
mg
10
%
Potassium
125
mg
4
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
968
IU
19
%
Vitamin C
9
mg
11
%
Calcium
74
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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