These quinoa egg muffins are a complete breakfast on the go or a snack, filled with complex carbs from quinoa and healthy fats from flax or chia seeds. So easy and delicious, I recommend to double the recipe and freeze. Also make sure to try my sweet potato egg bake with taco seasoning.
These quinoa egg muffins are great for using up leftover quinoa, wilted spinach and old sun dried tomatoes sitting at the bottom of a big Costco jar. You could also make this recipe into an egg bake and cut into slices.
I hope you enjoy them!
Please read my recipe carefully to avoid disappointment. Somehow, if baked directly in a muffin tin (even non-stick and well sprayed with oil), the muffins will stick! This was not the case with my quinoa egg muffins with broccoli, probably because I used cottage cheese that time. I found using liners that are well sprayed works.Print
Quinoa Egg Muffins with Sun Dried Tomato and Spinach
- Yield: 12 muffins
- 3 eggs, large
- 1 + 1/2 cup egg whites*
- 3 tbsp ground flaxseed or chia seeds
- 1/4 cup feta cheese, crumbled
- 1 tbsp onion (garlic) powder
- 1/2 tsp salt
- Ground black pepper, to taste
- 1 cup quinoa, cooked
- 2 handfuls spinach, coarsely chopped
- 1/2 cup sun dried tomatoes packed in oil/water, rinsed, drained & chopped
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F, place unbleached muffin liners into a 12 muffin tin and spray with cooking spray (alternatively, you could use silicone muffin tin). Also, you could make an egg bake in an 8 x 8 baking dish lined with unbleached parchment paper and then cut into squares.
- In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add flaxseed/chia seeds, feta cheese, onion (garlic) powder, salt, pepper and whisk to combine. Add quinoa, spinach, sun dried tomatoes and mix.
- Fill each opening with egg mixture 3/4 full. If you have extra mixture bake in additional ramekins but do not overfill. Bake for 20 minutes, remove from the oven and let cool for about 10 minutes. Serve hot or cold.
Storage Instructions: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Reheat in a microwave for easy breakfast on-the-go or snack.
* Substitute with 6 large eggs.
Servings Per Recipe: 12
Amount Per Serving = 1 muffin:
Total Fat: 2.3 g
Cholesterol: 46.5 mg
Sodium: 220.6 mg
Total Carbs: 8.0 g
Dietary Fiber: 1.6 g
Protein: 7.2 g
WW Points+: 2