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Vegetable quinoa egg muffins baked and ready to enjoy for a healthy breakfast

Vegetable Quinoa Egg Muffins

Nutritious, bite-sized muffins packed with protein, quinoa, and a medley of colorful vegetables, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs The heart of the recipe, binding all ingredients together; try any eggs for a different flavor.
  • 2 cups cooked quinoa (cooled) A fantastic source of complete protein; use any grain or even oatmeal in a pinch.
  • 1 cup diced red bell pepper Adds sweetness and crunch; swap for green pepper for a more savory profile.
  • 1 cup fresh spinach (chopped) Packed with nutrients; use kale if you prefer a different leafy green.
  • 2/3 cup diced mushrooms Mini bella for optimal texture; substitute with zucchini for a lighter option.
  • 3/4 cup diced yellow onion Brings a rich flavor to the mix; red onions can provide a sharper taste.
  • 2/3 cup shredded Parmesan cheese Adds depth and creaminess; any cheese like cheddar will give a distinct flavor.
  • 1 tsp dried thyme Enhances the dish; rosemary makes an excellent alternative.
  • 1/2 tsp garlic powder Introduces warmth; swap for minced fresh garlic for a bolder flavor.
  • 1 tsp kosher salt Essential for balance; use sea salt or reduce to taste if preferred.
  • 1/2 tsp ground black pepper A subtle kick; make it cayenne for a spicier hit.

Method
 

Preparation
  1. Preheat the oven to 400ยบ F and generously grease a 12-cup muffin tin with cooking spray to prevent sticking.
  2. In a large bowl, add the eggs and scramble well using a whisk.
  3. Add the cooked quinoa, bell pepper, spinach, mushrooms, onion, Parmesan cheese, thyme, garlic powder, salt, and pepper. Mix everything thoroughly to ensure each muffin will burst with flavor.
  4. Spoon the mixture evenly into the muffin tin cavities, filling them generously.
Cooking
  1. Bake for 22-26 minutes until the tops start to brown and the eggs are firm and cooked through.
  2. Let them cool for 5 minutes, gently remove from the tin, and enjoy your delightful creation!

Notes

To maintain freshness, keep muffins in an airtight container in the fridge for up to a week. They freeze well; just cool completely before freezing in a single layer on a baking sheet.