Savory Quinoa Egg Muffins With Spinach

Savory Quinoa Egg Muffins With Spinach

The Spruce / Abbey Littlejohn

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 10 servings
Nutrition Facts (per serving)
70 Calories
4g Fat
6g Carbs
3g Protein
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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 wholesome 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.

Ingredients

  • 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.

    Savory Quinoa Egg Muffins With Spinach ingredients

    The Spruce / Abbey Littlejohn

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

    lightly grease a muffin pan

    The Spruce / Abbey Littlejohn

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

    Combine the quinoa and broth in a medium saucepan

    The Spruce / Abbey Littlejohn

  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.

    cook quinoa in a saucepan

    The Spruce / Abbey Littlejohn

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

    In a nonstick pan, heat the olive oil

    The Spruce / Abbey Littlejohn

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

    Add the onion to the pan

    The Spruce / Abbey Littlejohn

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

    Add the spinach to the onions in the pan

    The Spruce / Abbey Littlejohn

  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.

    In a large bowl, combine the cooked quinoa, cooked spinach and onions, eggs, cheese, oregano and garlic powder

    The Spruce / Abbey Littlejohn

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

    Spoon the mixture into the prepared muffin tin

    The Spruce / Abbey Littlejohn

  10. Bake the quinoa muffins for 20 minutes.

    Bake the Savory Quinoa Egg Muffins With Spinach

    The Spruce / Abbey Littlejohn

Tips

  • Turn these muffins into a breakfast sandwich by nestling them in between toasted English muffins or small rolls.

How to Store and Freeze

  • If you aren't going to eat the quinoa spinach muffins right away, store them in an airtight container in the refrigerator for up to five days.
  • For longer storage, put the muffins in one layer in a zip-top bag and place in the freezer for up to three months.
  • To reheat the quinoa muffins, simply microwave for 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.

Should quinoa be rinsed before using?

You should always rinse quinoa before using it in your recipes. Rinsing it removes the outer shell casing, which leaves a bitter, soapy taste. Although some boxed products say their quinoa is pre-rinsed, rinse it anyway, just to be on the safe side, and ensure your recipe tastes its best.