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stack of three quinoa egg muffins on gray background
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5 from 7 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 118kcal


  • 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


  • 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.


  • 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.



* 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.


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