Start your day with a burst of flavor and nutrition with our delicious Quinoa Breakfast Egg Muffins! These little powerhouses are not only incredibly easy to make, but they also pack a punch with protein, veggies, and cheesy goodness—all baked into perfectly portioned muffins. Whether you’re rushing out the door or enjoying a leisurely brunch, these muffins are the ideal way to fuel your morning. Ready to elevate your breakfast game and impress your family? Let’s dive into this simple yet satisfying recipe that will have you coming back for more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cooked quinoa
- 6 large eggs
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 cup shredded cheese
- Salt and pepper to taste
- 1 tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until well combined and slightly frothy.
- Add the cooked quinoa to the whisked eggs, stirring to ensure even distribution throughout the mixture.
- Dice the bell peppers and onions into small, uniform pieces, approximately 1/4 inch in size.
- Fold the diced bell peppers, onions, and shredded cheese into the egg and quinoa mixture.
- Season the mixture with salt, pepper, and garlic powder. Mix well to ensure all ingredients are evenly seasoned.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set.
- Gently run a knife around the edges of each muffin and carefully remove them from the tin.
- Serve warm or store in an airtight container in the refrigerator for up to 3-4 days. Can be reheated in a microwave for 30 seconds when ready to eat.
Tips
- Prep Ahead: To save time on busy mornings, prepare the quinoa and chop the vegetables the night before. This way, you can mix everything together and bake in just minutes.
- Customize Your Fillings: Feel free to swap out the bell peppers and onions for your favorite vegetables, such as spinach, mushrooms, or zucchini. You can also experiment with different types of cheese for added flavor!
- Don’t Overfill: When pouring the mixture into the muffin tin, fill each cup about 3/4 full. This allows the muffins to rise without overflowing.
- Check for Doneness: Ovens can vary, so keep an eye on the muffins as they bake. They should be set and lightly golden on top—use a toothpick to check if they’re cooked through.
- Storage Tips: These muffins can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave for a quick breakfast or snack!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 8g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 125mg
