Spinach Quinoa Egg Bites

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These egg bites are blended with spinach and paired with quinoa for a balanced breakfast or snack!

Prep Time25

Cook Time12

Total Time37

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: servings (3 egg bites each)

Calories: 233kcal

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.
While the quinoa cooks, preheat the oven to 400°F. Line a 12-cup muffin tin with muffin liners.
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.
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. Enjoy!

If you don’t have a blender, the spinach can be chopped very finely and the eggs can be whisked by hand. Feel free to add 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.
If you don’t have liners, grease the tin very well and note that the egg muffins will stick a little bit to the muffin tin.
Pair with fruit, sausage, toast, etc. for a complete breakfast. I like to slice the muffins in half and put them on an English muffin with veggie sausage.