Simple Quinoa Egg Muffins

These Simple Quinoa Egg Muffins make for a great quick breakfast or healthy snack. Eat as is or top with a spoonful of fresh salsa and or avocado. Perfect for a meal on the go!


  • 3 cups cooked quinoa
  • 2 cups of baby spinach (chopped)
  • 1/2 yellow onion (diced)
  • 3/4 cup grated old cheddar cheese
  • 8 large eggs
  • 3 cups of egg whites
  • himalayan salt & pepper
  • 24 grape tomatoes (sliced in half)


  • Preheat oven to 400 degrees.
  • Prepare a two 12-cup muffin pans (nonstick) with olive oil or a coating of cooking spray.
  • Place the quinoa, spinach, onion & 1/2 cup of the shredded cheese, into a bowl and combine.
  • Divide the mixture equally among the muffin cups (about 1/3 cup for each) filling until almost full.
  • Place the eggs & egg whites into a blender or large bowl and season with salt and pepper.
  • Blend well, until foamy, about 30 seconds.
  • Divide egg mixture into the cups using about 1/4 cup for each.
  • Sprinkle each muffin with remaining grated cheese.
  • Place into the oven and bake for about 20-25 minutes.
  • Transfer pan to wire rack and let cool for about 5 minutes.
  • Using a knife or thin rubber spatula, carefully go around edges of each muffin to gently release from pan.