Quinoa Egg Breakfast Muffins Recipe

Quinoa Egg Breakfast Muffins

Quinoa Egg Breakfast Muffins are not just a meal, they’re an experience, a burst of flavors and textures, and a testament to how we can make healthy eating exciting and delicious. Having experimented, tweaked, and perfected this recipe in my own kitchen. Born from a desire to blend taste with health.

These muffins are my ode to mornings that deserve more than just a hurried bite. They’re a celebration of choosing wellness without compromising on the joy of eating. Crafted with a blend of fluffy quinoa, farm-fresh eggs, a variety of vegetables, and the perfect seasoning, every muffin is a bite-sized treasure trove of nutritional goodness.

Recipe Ingredients

  • 1 cup of cooked quinoa: When fluffed up and ready, it generously yields around 3 cups. This is our foundation, offering a nutty undertone that brings a beautiful harmony to the ensemble of tastes.
  • 4 large eggs: These are the backbone of our creation, weaving together the myriad ingredients with their velvety texture, and ensuring each muffin is a satisfying, protein-rich start to your day.
  • 1.5 cups of shredded cheese: Here, we let mozzarella and cheddar—preferably white cheddar for its sophisticated touch—dance together. This duo adds a creamy, gooey layer of joy, elevating the muffins to a heavenly bite.
  • 2 cloves of garlic, minced: This is our secret whisper of flavor, a subtle yet unmistakable presence that adds depth and warmth, inviting you to take another bite.
  • 1 teaspoon of salt: The conductor of our symphony, it brings out the best in all the ingredients, striking the perfect balance between richness and savory delight.
  • 1.5 cups of finely chopped baby spinach: Bursting with freshness, this adds a pop of vibrant color and a crunch that refreshes, making each muffin not just a meal, but a celebration of vitality.
Quinoa Egg Breakfast Muffins

How to Make This Quinoa Egg Breakfast Muffins Recipe

  • Cook the Quinoa: Begin by rinsing 1 cup of quinoa under cold water until the water runs clear, eliminating any bitterness. Combine the quinoa with 2 cups of water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool. This step infuses the quinoa with a light, fluffy texture, making it the perfect base for our muffins.
  • Prep the Veggies and Cheese: While the quinoa cooks, finely chop 1.5 cups of baby spinach and mince 2 cloves of garlic. Shred 1.5 cups of cheese, mixing mozzarella and cheddar for a perfect melty blend. Preparing your veggies and cheese beforehand streamlines the cooking process, ensuring everything is ready to mix when needed.
  • Combine the Base Ingredients: In a large mixing bowl, whisk the 4 large eggs until they’re light and airy, introducing as much air as possible for a fluffy texture. To the eggs, add the cooled cooked quinoa, the shredded cheese, the minced garlic, and the chopped spinach. Sprinkle in 1 teaspoon of salt to enhance the flavors.
  • Mix Until Cohesive: Gently fold the ingredients together until well combined. The goal is to distribute the spinach, cheese, and quinoa evenly throughout the egg mixture, ensuring every muffin is filled with flavor and texture.
  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with muffin liners to prevent sticking. This ensures your muffins will release easily after baking, retaining their beautiful shape.
  • Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This allows room for the muffins to rise without overflowing, creating perfectly rounded tops.
  • Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. The golden crust is your cue to a crunchy exterior with a moist, fluffy interior.

Serving Instructions

  • Temperature: These muffins can be enjoyed warm or at room temperature, offering flexibility for various occasions. Warm them up briefly in the microwave for a cozy, comforting breakfast, or serve them at room temperature for a convenient and healthy snack on the go.
  • Accompaniments: While these muffins are a complete meal in themselves, pairing them with the right sides can elevate the dining experience. A dollop of Greek yogurt or a side of fresh salsa can add a refreshing touch, while a light salad or some sliced avocado can turn it into a more substantial meal. For a brunch spread, consider adding fruit salad or a smoothie to the mix for a colorful and balanced meal.
  • Presentation: Serve these muffins on a platter garnished with fresh herbs like parsley or chives for a pop of color and flavor. Using colorful plates or napkins can also enhance the visual appeal and make the meal more inviting.
  • Remember: When serving, remember to check for any dietary restrictions among your guests. These muffins are gluten-free, but if you’ve used any specific types of cheese or added extras, it’s good to note these for anyone with allergies or dietary preferences.

Storage and Freezing Instructions


  • Quinoa Egg Breakfast Muffins can be stored in an airtight container in the refrigerator for up to 4 days. Ensure they’re cooled to room temperature before storing to prevent any condensation inside the container, which could make the muffins soggy.
  • For best results, place a sheet of paper towel at the bottom of the container to absorb any excess moisture, and then another sheet on top of the muffins before sealing the container. This helps maintain their texture and freshness.


  • These muffins freeze beautifully, making them a perfect make-ahead option for quick and nutritious breakfasts or snacks.
  • To freeze, cool the muffins completely to room temperature after baking. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date, and they can be frozen for up to 2 months.
  • When you’re ready to enjoy, there’s no need to thaw them overnight. Simply unwrap a muffin and microwave it for 30-60 seconds, or until warmed through. Alternatively, you can thaw them in the refrigerator overnight and then warm them up briefly in the microwave or oven.
Quinoa Egg Breakfast Muffins

Related Breakfast:


Can I use different types of cheese in the Quinoa Egg Breakfast Muffins?

The recipe is versatile, so feel free to experiment with various cheeses. While mozzarella and cheddar are classic choices, Gruyère or feta can add a delightful twist to the flavor profile.

Can I make these muffins ahead of time and reheat them?

Prepare the muffins in advance, store them in the refrigerator, and reheat in the microwave or oven when ready to enjoy. Just ensure they are tightly wrapped to retain moisture.

Can I substitute fresh spinach with frozen spinach in this recipe?

It’s recommended to use fresh baby spinach for its vibrant color and crisp texture. Frozen spinach tends to release excess moisture, affecting the overall consistency of the muffins.

How long can I store the Quinoa Egg Breakfast Muffins, and can I freeze them?

Store the muffins in an airtight container in the refrigerator for up to 3-4 days. For longer storage, individually wrap and freeze them for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I make these muffins gluten-free by using a different grain instead of quinoa?

Experiment with gluten-free grains like rice or millet as a quinoa substitute. Adjust cooking times accordingly and enjoy a gluten-free variation of these delightful breakfast muffins.

Quinoa Egg Breakfast Muffins

Quinoa Egg Breakfast Muffins, as a food enthusiast and a chef dedicated to crafting nutritious yet delicious recipes, I stumbled upon this gem in my quest for the perfect breakfast solution.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Italian
Servings 12
Calories 300 kcal


  • 1 cup of cooked quinoa
  • 1⅕ cups of shredded cheese
  • 4 large eggs
  • 2 cloves of garlic
  • 1 tsp salt
  • 1⅕ cups of finely chopped baby spinach


  • Begin by rinsing 1 cup of quinoa thoroughly to remove any bitterness. Follow the package instructions to cook the quinoa until it yields approximately 3 cups of cooked perfection.
  • Chop 1.5 cups of fresh baby spinach finely, ensuring a burst of vibrant green in every bite. Mince 2 cloves of garlic for a subtle garlicky infusion.
  • Whisk 4 large eggs in a bowl, creating a velvety base that binds our muffins together seamlessly.
  • Combine 1.5 cups of shredded mozzarella or cheddar cheese, experimenting with white cheddar for an extra layer of sophistication.
  • In a large bowl, mix the cooked quinoa, chopped spinach, minced garlic, whisked eggs, shredded cheese, and a teaspoon of salt. This creates the symphony of flavors for our muffins.
  • Preheat your oven to 375°F (190°C). Grease a muffin tin or use parchment paper cups. Spoon the quinoa mixture into each cup, gently packing it down for the perfect muffin form.
  • Bake for 20-25 minutes until the edges turn a golden brown hue, and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool for a few minutes before removing them from the tin. Your Quinoa Egg Breakfast Muffins are now ready to delight your taste buds.
Keyword Gluten-free Quinoa Muffins, Healthy Breakfast Recipes, Quinoa Egg Muffins, Spinach and Cheese Muffins
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.