Quinoa Egg Muffins. These grab and go savory muffins are perfect for busy mornings. The protein packed muffins are loaded with quinoa, eggs, spinach, onion, bacon, and Gruyere and Parmesan cheese. Make a batch in advance. Breakfast is ready and waiting for you so you have more time to enjoy the day.
My husband and I love to entertain family and friends at our house near the beach. And when we have guests we usually cook and eat and cook and eat and talk about what our next meal will be. But we love spending time with our guests and not stuck in the kitchen preparing breakfast, lunch and dinner. Make ahead recipes are lifesavers for us.
Hearty breakfasts are always on the menu. Blueberry French Toast Croissant Casserole, Hash Brown Crust Ham and Cheddar Quiche, Super Easy Ham and Egg Cups, and Breakfast Sandwiches are just a few early morning entrees I love to make. If the breakfast recipes can be made in advance and just reheated, it's a win for both me and our guests.
quinoa egg muffins
Last weekend, my daughter and son-in-law came for a visit. I tried out a new make ahead breakfast recipe for us on Sunday morning. It was a hit! Quinoa Egg Muffins are a wholesome and filling breakfast. Protein packed quinoa and eggs are combined with spinach, onions, bacon, garlic, and robust Gruyere and Parmesan cheeses. The sturdy handheld breakfast can be made in advance and quickly reheated in the microwave. So whenever our guests roll out of bed, breakfast is ready and waiting.
I know a couple of my personal chef clients who will love these savory quinoa breakfast muffins too!
the ingredients for quinoa egg muffins
- quinoa
- salted butter
- onion
- bacon
- garlic
- large eggs
- frozen chopped spinach
- Gruyere cheese
- Parmesan cheese
- Dijon mustard
- kosher salt
- pepper
- cooking spray
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how to make quinoa egg muffins
- Prep the muffin pan: Preheat the oven and coat a muffin pan with cooking spray.
- Cook the quinoa: In a small pot over medium heat, add the quinoa and water. Bring to a boil. Then cover to pot and simmer for 15 minutes.
- Sauté the onion and bacon: Cook the onion and bacon until the onions are soft and browned on the edges and the bacon is crispy. Add the garlic and sauté. Put the onion, bacon, and garlic in a bowl to cool.
- Mix the muffins: In a large bowl, crack the eggs and whisk until well combined. Add the cooked quinoa, spinach, both cheeses, the sauteed onion, bacon and garlic, Dijon mustard, kosher salt and pepper. Stir to thoroughly combine the ingredients.
- Fill the muffin pan: Generously fill the muffin cups quinoa and egg muffin mixture.
- Bake the muffins: Place the muffin pan in the oven and bake the muffins for about 20 minutes.
- Cool the muffins: Remove the muffin pan from the oven and place on a cooling rack. Let the muffins cool about 5 minutes before removing from the pan.
- Unmold the muffins: Run a sharp knife around the edge of each muffin and carefully lift out of the pan. Serve immediately or cool slightly and serve at room temperature.
chef tips for making quinoa egg muffins
- Spray the muffin pan: Generously coat each muffin cup and the top of the muffin pan to make removing the quinoa egg muffins a snap.
- Drain the spinach: After cooking the spinach, thoroughly squeeze out as much of the water as possible. Any extra liquid will make the quinoa egg muffins watery.
- Fill up those cups: The muffins only puff up a small amount so don't worry about filling the muffin cups too full. This large cookie scoop is ideal for filling the pan.
- Cool the muffins: Allow the muffins to cool about 5 minutes in the pan for easy removal.
can quinoa egg muffins be made in advance?
YES! These quinoa egg muffins are an ideal make ahead recipe. Store cooled muffins in an air tight container (I love these glass storage containers) in the refrigerator for up to 5 days or in the freezer for up to 2 months. To reheat refrigerated or frozen muffins, place in the microwave and heat on 70% power at 30 second intervals until they are heated through.
just one more thing
If you make these tasty quinoa egg muffins, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook, YouTube and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
recipe
Quinoa Egg Muffins ~ A Make-Ahead Breakfast
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
Quinoa Egg Muffins. These grab and go savory muffins are perfect for busy mornings. The protein packed muffins are loaded with quinoa, eggs, spinach, onion, bacon, and Gruyere and Parmesan cheese. Make a batch and breakfast is ready and waiting for you.
Ingredients
- cooking spray
- 3/4 cup dry quinoa
- 1 tablespoon salted butter
- 1 cup diced onion
- 4 slices of bacon, diced
- 3 garlic cloves, minced
- 9 large eggs
- 10 ounces frozen chopped spinach, cooked, drained and cooled
- 1 1/2 cups shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
Instructions
- Prep the muffin pan: Preheat the oven to 350 degrees F. Generously coat a muffin pan with cooking spray and set aside.
- Cook the quinoa: In a small pot over medium heat, add the quinoa and 1 1/2 cups water. Bring to a boil. Then turn down the heat to low, cover to pot, and simmer for 14 to 15 minutes. All the water should be absorbed and the quinoa fluffy. Place the quinoa in a bowl to cool.
- Sauté the onion and bacon: In a large sauté pan over medium low heat, add the butter, onion and bacon. Sauté for 6 to 8 minutes. Add the garlic and sauté for about 30 more seconds. Drain off any bacon grease. Put the onion, bacon, and garlic in a bowl to cool.
- Mix the muffins: In a large bowl, crack the eggs and whisk until well combined. Add the cooked quinoa, spinach, both cheeses, the sauteed onion, bacon and garlic, Dijon mustard, kosher salt and pepper. Stir to thoroughly combine the ingredients.
- Fill the muffin pan: Generously fill the muffin cups with the quinoa and egg muffin mixture. The muffins only puff up a small amount so don't worry about filling the muffin cups too full. This large cookie scoop is ideal for filling the pan.
- Bake the muffins: Place the muffin pan in the oven and bake the muffins for 18 to 20 minutes. The muffins are done when the center in firm to the touch.
- Cool the muffins: Remove the muffin pan from the oven and place on a cooling rack. Let the muffins cool about 5 minutes before removing from the pan.
- Unmold the muffins: Run a sharp knife around the edge of each muffin and carefully lift out of the pan. Serve immediately or cool slightly and serve at room temperature.
Notes
- Spray the muffin pan: Generously coat each muffin cup and the top of the muffin pan to make removing the quinoa egg muffins a snap.
- Drain the spinach: After cooking the spinach, thoroughly squeeze out as much of the water as possible. Any extra liquid will make the quinoa egg muffins watery.
- Fill up those cups: The muffins only puff up a small amount so don't worry about filling the muffin cups too full. This large cookie scoop is ideal for filling the pan.
- Cool the muffins: Allow the muffins to cool about 5 minutes in the pan for easy removal.
- Make ahead directions: Store cooled muffins in an air tight container (I love these glass storage containers) in the refrigerator for up to 5 days or in the freezer for up to 2 months. To reheat refrigerated or frozen muffins, place in the microwave and heat on 70% power at 30 second intervals until they are heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 1 g
- Sodium: 554 mg
- Fat: 13.5 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.6 g
- Protein: 16.5 g
- Cholesterol: 168 mg
Keywords: quinoa egg muffins, egg cups, breakfast recipes, make ahead breakfast
Dennis Littley
I made these for breakfast and wasn't sure how my family would react. They packed up the leftovers to take with them for snacks later in the day. Thanks for a delicious and easy recipe!!
Amy Casey
I'm so glad your family enjoyed my recipe Dennis.
Jessica
I LOVE that these muffins have all the nutrition you could ever need to start your day! We grow quinoa here where we live in Ecuador, and I am always looking for new recipes to use it up. It's an amazing food. And while my kiddo usually won't eat it straight out of the bowl, he DOES eat these for breakfast, sooooo thank you!
Amy Casey
How cool that you grow your own quinoa Jessica!
Colleen
These muffins are so good! A delicious and healthy start to the day. Next time I'll make extra to freeze.
Amy Casey
So glad you enjoyed my recipe Colleen.
Kathryn
These Egg Muffins are the perfect breakfast especially on busy mornings! I love how nutritious they are too. I'll be making another batch this weekend!
Amy Casey
They are perfect for busy mornings!
Tracy
Oh, I love the quinoa in these! So much heartier than a typical egg muffin! So yummy, thanks so much!
Jacqueline Debono
I love the idea of these quinoa egg muffins. Like you we often have guests (everybody want to come when you live in Italy!) and we cook and eat and talk about our next meal! These muffins look and sound like the perfect premade breakfast food for family and houseguests. On my to-make list!
Amy Casey
Thanks Jacqueline! Oooooh! Visiting Italy would be so much fun!
Chenée
I love a grab and go breakfast! These look so delicious, especially the blend of cheeses!
Amy Casey
Thanks Chenee!
Lori | The Kitchen Whisperer
Mmm yum! I make something similar as that’s the only way my hubby will eat quinoa. I’m totally loving your flavor profile!
Amy Casey
Thanks Lori! It's a great recipe to add more quinoa to your diet.
Pete
Perfect! I am just starting to cook with Quinoa and was looking for an easy and tasty recipe! Everyone loved it!
Amy Casey
That's awesome Pete!
LaKita
Made a batch of these egg muffins over the weekend and they did not last long, everyone enjoyed them. So filling and delicious!
Amy Casey
Thanks LaKita!
Katie Crenshaw
These egg muffins turned out delicious and they were very filling. My husband loved them.
Amy Casey
I'm so glad you liked my recipe Katie.
Timothy Clary
I had everything but bacon and the specific cheeses, but I had on hand a lot of hot breakfast sausage and grated Sharp cheddar cheese and fresh spinach. I included the spinach, opted out of the Dijon and garlic only because of my adjustments but included the onion and chopped up a seeded jalapeno that was just beginning to shrivel just to use it. This was great and a simple alternative with use for hot breakfast sausage. I can't wait to make the original recipe; it sounds awesome and the reason I saved the recipe. I just was not up for a trip to the grocery store.
Amy Casey
Your substitutions sound delicious Timothy. I love using recipes as a starting point. I'm all for changing up recipes to suit the ingredients you have on hand.
Timothy Clary
Thanks again, I made the original and noted in the review below. This is awesome breakfast food and so easy to make, fridge, freeze. I just had to go back to the grocery to get the rest for your primary recipe. So good! My sister makes the same thing, sorta using frozen hash browns in lieu of the quinoa. I might try that with the sausage and the cheddar cheese. To your point, fun to mix it up.
Amy Casey
I'm so glad you liked my recipe Timothy. I just love having breakfast ready and waiting.
Timothy Clary
I made this today. They are awesome. The texture was perfect. I used a bit more quinoa and one extra egg and a generous portion of the onion and bacon and cheese. I had a 1/4 cup plus left over which I placed in a ramekin. Very yummy. I would add a 1/4 teaspoon of salt and about a scant 1/2 tsp of pepper, but that you can always add and it's to taste. Maybe why Amy didn't include it but I didn't notice until I made them that it needed a hint of salt and pepper.