Quinoa Egg Muffins (High Protein)

Quinoa egg muffins are super simple to make with just a few ingredients. This breakfast muffin recipe is full of protein and customizable to suit your tastes. It’s gluten-free, freezer-friendly and perfect for meal prep.

If you are looking for a high protein, portable breakfast that is easy to prep, egg muffs are perfect for you! We love them so much that I have seven egg muffin recipes (so far) on the blog!

These quinoa breakfast egg muffins pack in some extra protein and nutrients thanks to some sneaky quinoa (and I'm betting you would never even know it's there!).

Not only are they quick to prep, but they are easy to customize, so if you don't like mushrooms or sun dried tomatoes, you can swap them out easily for your favorite veggies.

Let’s Talk Ingredients

For this Quinoa Egg Breakfast Muffin recipe, you’ll need:

• Eggs – I have not tested the recipe with an egg substitute, so do not know if it will work.
• Quinoa – This recipe uses pre-cooked quinoa, which is a quick way to add extra protein and nutrients.
• Swiss cheese – I like Swiss in my muffins, but feel free to use a different variety such as cheddar or mozzarella.
• Veggies – I use sun dried tomatoes and mushrooms in this recipe, but feel free to use any veggies you like! Just make sure they’re chopped small.
• For flavor – Just a little salt and pepper to really let the other ingredients shine.

Can I skip the Quinoa?

Sure! However, to avoid ending up with a smaller batch, you may want to add 2 or 3 more eggs.

Can I swap the mushrooms or sun dried tomatoes?

Yes, you can use almost any small veggie if you chop it finely. Some of my faves are chopped spinach, bell peppers and cauliflower rice.

What is the best way to reheat egg muffins?

I recommend reheating muffins in the microwave. Place them on a paper towel-lined plate until heated through.

More Tasty Egg Recipes:

• Healthy Freezer Breakfast Sandwiches
• Meal Prep Baked Eggs
• Sheet Pan Eggs
• Herb & Zucchini Egg Bake Recipe
• Breakfast Tacos (Meal Prep)

This post was originally published in 2015. It has been republished in 2020 with new photos, video and slight changes to the recipe.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Quinoa Egg Muffins (High Protein)

5 from 11 votes

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

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Quinoa egg muffins are super simple to make with just a few ingredients. This breakfast muffin recipe is full of protein and customizable to suit your tastes. It’s gluten-free, freezer-friendly and perfect for meal prep.

12 muffins

Ingredients

• ▢ 6 eggs
• ▢ ¼ teaspoon pepper
• ▢ ¼ teaspoon salt
• ▢ 1 cup quinoa (cooked + cooled completely)
• ▢ 1 cup Swiss cheese (shredded- ¼ cup reserved for tops)
• ▢ 1 cup mushrooms (chopped small)
• ▢ ½ cup sundried tomatoes drained and chopped

Instructions 

• Pre-heat oven to 350°F.
• In a large bowl, whisk together eggs, salt and pepper. Stir in the remaining ingredients.
• Spoon into a standard muffin pan lined with silicone or parchment muffin liners (*see note).
• Sprinkle tops with remaining ¼ cup of cheese.
• Bake for 20-25 min, until a knife inserted in the center of the muffin comes out clean. Mine were perfect at 22 minutes.

Storage

• These egg muffins can be stored in a sealed container in the fridge for up to 5 days, or in the freezer for up to 3 months.
• To re-heat- heat in the microwave on a paper towel-lined plate.

Tips:

* Muffins may stick to paper liners and greased muffin trays. Use parchment or silicone liners instead.

Flavor Variations:
Broccoli + Cheddar: replace the mushrooms, onions & sundried tomatoes with 1.5 cups broccoli florets (SMALL), replace the Swiss cheese with cheddar.

Zucchini + Feta + Dill: replace the mushrooms & sundried tomatoes with 1 cup shredded zucchini (let it dry on a paper towel for 10 min first), and replace ¾ cup of the Swiss cheese with crumbled feta (sprinkle tops with ¼ cup of cheddar/mozza). Replace salt & pepper with 1 teaspoon dried dill.

Video

Nutrition Information

Serving: 1muffin, Calories: 118kcal, Carbohydrates: 12g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 97mg, Sodium: 143mg, Fiber: 1g, Sugar: 1g

Author: Annie Holmes

Course: Breakfast

Cuisine: American

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