Spinach Quinoa Egg Muffins

These egg muffins are blended with spinach and paired with quinoa for a well-rounded snack or addition to breakfast!

I always have a bag of quinoa on hand, and it turns out that it's good more than just quinoa casseroles and quinoa bowls!

Adding quinoa to egg muffins is an easy way to add a balance of complex carbohydrates and protein to breakfast.

To take these egg muffins to the next level, I blend a couple handfuls of spinach into the eggs. This gives them a fun vivid color and packs in some extra plant-based iron!

If you're looking for a classic egg muffin/egg bite, I recommend checking out my vegetarian egg bites instead. Otherwise, let's get cooking!

Jump to:

• Recipe summary
• Ingredients
• Step-by-step instructions
• Cassidy's tips and notes
• Storage notes
• More breakfast recipes
• Recipe
• Comments

Ingredients

• Eggs: Choose large eggs.
• Quinoa: Any variety/color of quinoa works. For a quicker option, use frozen (pre-cooked) quinoa.
• Veggies: If adding vegetables, I recommend sautéing them first. This keeps the egg muffins from becoming soggy. I like to use red pepper, finely chopped broccoli, and onion, but all kinds of vegetables work in these.
• Seasonings: Onion powder, garlic powder, salt, and pepper are my go-to egg casserole and scrambled egg seasonings.
• Cheese: Sharp cheddar is my go-to for its flavor, but shredded mozzarella also works well. Feel free to use vegan cheese to make these egg muffins dairy-free.

Step-by-step instructions

1. Rinse quinoa well in a fine-mesh sieve. Combine the quinoa, vegetable broth, and ¼ teaspoon salt in a small pot. Bring to a rapid simmer over medium-high heat, then reduce to a gentle simmer over low heat. Cover tightly with a lid and simmer until all of the liquid is absorbed and the quinoa is cooked through, about 15 minutes. Fluff with a fork and drain off excess liquid if needed.
2. While the quinoa cooks, preheat the oven to 400°F. Line a 12-cup muffin tin with muffin liners.
3. Add the eggs, spinach, remaining ½ teaspoon of salt, garlic powder, onion powder, and black pepper to a blender. Blend until the eggs are smooth and the spinach is mostly broken down.
4. In a medium mixing bowl, stir together the egg mixture, cooked quinoa, and shredded mozzarella. Add ¼ cup of the quinoa egg batter to each muffin tin. Bake at 400°F for 10 to 12 minutes, or until the eggs are puffy and a toothpick inserted in the center comes out clean.

Cassidy's tips and notes

• I really wanted this recipe to work without liners, but they are just better and more user-friendly with muffin liners. If you don’t have liners, grease the tin very well and note that they will stick a little bit to the muffin tin.
• ½ cup uncooked quinoa is equivalent to about 1 heaping cup or 1 ½ cups cooked quinoa. This recipe works with warm or chilled quinoa.
• If you don’t have a blender, the spinach can be chopped very finely and the eggs can be whisked by hand.
• This recipe is supposed to be super simple, but you can jazz it up by adding sautéed mushrooms, peppers, broccoli, etc. I recommend using sautéed vegetables instead of raw because the moisture from uncooked vegetables can make the egg bites soggy.

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