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March 04, 2018

Try this great breakfast, make ahead !  You can even make it in muffin tins ! 

quinoa egg breakfast muffin recipe

March 04, 2018

Quinoa Egg Breakfast Muffin Recipe

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins


A protein-packed and freezer-friendly breakfast muffin that is packed with flavor! Just pop it in the microwave for a healthy and convenient breakfast!

Servings: 12

Calories: 118 kcal


  • 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


  1. Pre-heat oven to 350°F.

  2. In a large bowl, whisk together eggs, salt and pepper. Stir in the remaining ingredients.

  3. Spoon into a standard muffin pan lined with silicone muffin liners 

  4. Sprinkle tops with remaining ¼ cup of cheese.

  5. Bake for 20-25 min, until a knife inserted in the center of the muffin comes out clean. Mine were perfect at 22 minutes.


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.

Nutrition Facts

Quinoa Egg Breakfast Muffin Recipe


Amount Per Serving

Calories 118

Calories from Fat 45


% Daily Value*

Total Fat 5g


Saturated Fat 2g


Cholesterol 97mg


Sodium 143mg


Total Carbohydrates 12g


Dietary Fiber 1g


Sugars 1g

Protein 7g


* Percent Daily Values are based on a 2000 calorie diet.

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