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.
Servings: 12 muffins
Calories: 118kcal
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.
Video
Notes
* 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.
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.
Nutrition
Serving: 1muffin | Calories: 118kcal | Carbohydrates: 12g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 143mg | Fiber: 1g | Sugar: 1g