Savory Quinoa Egg Muffins With Spinach

Spinach egg muffins with quinoa
Bill Boch / Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
70 Calories
4g Fat
6g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 70
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 40mg 13%
Sodium 286mg 12%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 3g
Vitamin C 2mg 11%
Calcium 57mg 4%
Iron 1mg 7%
Potassium 152mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When needing a breakfast-on-the-go, it's easy to grab a power bar or pastry, but those options are high in sugar and fat. These egg muffins made with quinoa and spinach are a healthy alternative that is easy to put together and can be made ahead and frozen for a quick breakfast or snack at any time. This recipe is also great for Christmas morning or as part of a brunch buffet, especially since the muffins are vegetarian and gluten-free.

A great way to use up any leftover quinoa, this dish is high in vegetarian protein, offering a boost of energy to start the day. Feel free to add other vegetables such as chopped tomato, asparagus pieces, or chopped bell pepper. Or, if you don't need them to be vegetarian, include breakfast sausage or bacon. The shredded cheese can be any flavor you choose, from sharp cheddar to pepper jack to Brie cheese.


  • 1 cup quinoa

  • 2 cups vegetable broth

  • 1 tablespoon olive oil

  • 1/2 onion (chopped)

  • 1 cup (loosely packed) spinach (4 ounces)

  • 2 large eggs

  • 1/4 cup grated cheese

  • 1/2 teaspoon dried oregano or thyme

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F and lightly grease a muffin pan.

  3. Combine the quinoa and water or broth in a medium saucepan and bring to a simmer.

  4. Cover and cook for about 10 minutes, or until the quinoa is thoroughly cooked and the liquid has been absorbed. Remove from the heat and set aside.

  5. In a nonstick pan, heat the olive oil over medium heat.

  6. Add the onion and saute for a few minutes until soft.

  7. Add the spinach, cooking just until it has barely wilted, about 2 minutes. Remove from the heat.

  8. In a large bowl, combine the cooked quinoa, cooked spinach and onions, eggs, cheese, oregano or thyme, garlic powder, salt, and pepper, mixing to combine well.

  9. Spoon the mixture into the prepared muffin tin about 1/4 cup at a time, being careful not to overfill.

  10. Bake the quinoa muffins for 20 minutes.


  • If you aren't going to eat the quinoa spinach muffins right away, store in an airtight container in the refrigerator for about 5 days.
  • For longer storage, put the muffins in one layer in a zip-top bag and place it in the freezer.
  • To reheat the quinoa muffins, simply microwave about 20 seconds for refrigerated, and 60 to 90 seconds for frozen. You can also reheat in the oven or toaster oven at 350 F for 10 minutes.
  • Turn these muffins into a breakfast sandwich by nestling them in between toasted English muffins or small rolls.