This Quinoa Egg Breakfast Muffin Recipe is a healthy, freezer-friendly recipe that you can grab and go! And because it is packed with protein, it will keep you feeling full.
I’m really starting to like this whole freezer meal thing. Last week I made freezer-friendly breakfast quesadillas, and they disappeared way too quickly. I made another double batch last week-end, and have been eating them for breakfast every day since then!
Those quesadillas really got my wheels turning. I am really not using my freezer to its full potential. Guys, I’ve been brainstorming. There are going to be more freezer-friendly meals on the way, soon. What do you think? Yay for freezer meals? In the comments, tell me your favorite freezer meals, or anything you’d like to see a recipe for! I’m definitely open to suggestions here.
To keep the freezer-meal ball rolling, I have another one here for you today. Eggs…in muffin form with this quinoa egg breakfast muffin recipe!
I like eggs, I just am a total zombie in the morning and barely want to make coffee let alone poach an egg. Things need to be as simple as humanly possible for me in the morning.
And these couldn’t be any simpler…literally grab and go.
This egg breakfast muffin recipe is bulked up with a whole cup of cooked quinoa. It’s a super sneaky way to add all of those healthy quinoa nutritional benefits: Fibre, iron, minerals, and of course protein. You will probably not even notice that it’s there!
Along with the quinoa: sundried tomatoes, mushrooms and Swiss cheese.
You could totally change it up, I also made a version subbing the mushrooms and tomatoes for 1 1/2 cups of broccoli (cut up quite small). I feel like this could really be a ‘clean-out-the-fridge’ kind of egg breakfast muffin recipe. Just beware anything with a high water content, no one wants mushy egg muffins!
I found two of these muffins to be a good serving size for me…one was just not quite enough. Next time I make them, I will definitely double (or triple) the recipe and stock up the freezer.
Important: I tested three methods to make these: paper muffin liners, no liner (spray oil), and silicone muffin liners. BY FAR, the best results were with the silicone muffin liners. Here’s the ones I use.
UPDATE: parchment liners also work great, I use these ones
To freeze: wrap muffins up in plastic wrap and store in a resealable container. Heat in the microwave for 30 seconds- 1 minute (do it in increments the first time to avoid over-cooking the muffin).
- 6 eggs
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 cup cooked quinoa
- 1 cup Swiss cheese shredded (1/4 cup reserved for tops)
- 1 cup mushrooms sliced
- 1/2 onion
- 1/2 cup sundried tomatoes drained and chopped
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 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.
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.