With Easter upon us, these quinoa egg muffins would be a great addition to your Easter brunch or breakfast table. Equally they would be fantastic for a Mother’s Day brunch, Christmas Day breakfast and more importantly – weekdays. These quinoa egg muffins are quick, packed with lean protein and complex carbs, keep well in a fridge and can be frozen.
I do not make eggs for breakfast during the week because I simply do not have time. Between packing 2 kids for school/daycare, squeezing in a work out and getting myself ready for the day, my mornings are busy and I do not have time to make an omelette. An omelette, whaaaat?!
So, I finally got tired of my usual toast, oatmeal or cottage cheese for breakfast, and added eggs, quinoa and veggies to my weekday breakfast rotations. These quinoa egg muffins come together in minutes and you could double the batch and freeze extras for busy mornings.
The mini frittatas came out extremely moist, fluffy and simply delicious! Just like an omelette. Eggs, cottage cheese and quinoa combined is a key to fluffy egg muffins without a leavening agent. Cooked quinoa is light and airy and there was no need for flour. That reminds me, these mini omelettes are also gluten free.
Broccoli had a perfect texture and was still crunchy and not overcooked. To me, there is nothing worse than overcooked vegetables. I also love adding fresh herbs to an omelette. Use what you have on hand. I used parsley and green onions but fresh dill would be wonderful too.
If you have low quality muffin tin like me (from a $ store), your muffins might stick to the sides. No matter how well you spray the tin. I even tried to use brush and oil and they still would stick. Loosen the muffins with a butter knife first and then a rubber spatula. Since then, I learnt my lesson (after soaking and scrubbing the tin for hours) and have bought a silicone BPA-free muffin baking pan. Individual silicone BPA-free muffin cups are even cheaper and would work as great.
If you are looking for other quick breakfast ideas with eggs, you might also like:
Bird’s nest eggs with spinach
Quinoa egg muffins with sun dried tomatoes and spinach
- 3 eggs, large
- 1 1/2 cups egg whites
- 1/2 cup cottage cheese (I used low fat)
- 1/4 cup mozzarella cheese, shredded (I used low fat)
- 1 tbsp onion (garlic) powder
- 1/2 tsp salt
- 1/2 tsp black pepper, ground
- 1/8 tsp red pepper flakes
- 1 cup quinoa, cooked
- 2 cups broccoli, coarsely chopped
- 1/2 cup Italian parsley, chopped
- 2 green onion sprigs, chopped
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray really well. Make sure to cover the bottom and sides with oil.
- In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add cottage cheese, mozzarella cheese, onion (garlic) powder, salt, pepper, red pepper flakes and stir to combine. Add quinoa, broccoli, parsley and green onions, and mix. Fill each muffin with egg mixture 3/4 full and sprinkle with extra mozzarella cheese on top (optional). Bake for 20 mins and then broil until golden brown crust appears (optional). Remove from the oven and let cool about 10 minutes. Using a rubber spatula, loosen the egg muffins from the muffin cups and slide onto a platter.* Serve hot (I like to add a few drops of Frank's RedHot Buffalo Sauce on top).
If you have low quality muffin tin like I used to (from a $ store), more likely your muffins will stick to the sides. No matter how well you spray the tin. I even tried to use brush and oil and they still would stick. Loosen the muffins with a butter knife first and then a rubber spatula. Since then, I learnt my lesson (after soaking and scrubbing the tin for hours) and have bought a silicone BPA-free muffin baking pan. Individual silicone BPA-free muffin cups are even cheaper and would work as great.
Servings Per Recipe: 12
Amount Per Serving = 1 muffin:
Total Fat: 2.5 g
Cholesterol: 48.6 mg
Sodium: 214.0 mg
Total Carbs: 7.1 g
Dietary Fiber: 1.2 g
Protein: 8.0 g
WW Points+: 2