Egg Muffins

egg muffins

5 from 6 reviews

These Egg Muffins are easy, quick and are great for make ahead breakfasts. With quinoa, sun-dried tomatoes, spinach and cheese, these fluffy Breakfast Egg Muffins are hearty and healthy.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: North American


  • 9 eggs, large
  • 1 cup cooked quinoa
  • 2 handfuls spinach, coarsely chopped
  • 1/2 cup sun dried tomatoes packed in oil/water, drained & chopped
  • 1/4 cup feta cheese, crumbled
  • 3 tbsp ground flaxseed or chia seeds
  • 1 tbsp onion or garlic powder
  • 1/2 tsp salt
  • Ground black pepper, to taste


  1. Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin.
  2. In a large mixing bowl, whisk the eggs. Add cooked quinoa, spinach, sun dried tomatoes, feta cheese, ground flaxseed, onion powder, salt and pepper; stir to combine.
  3. Divide mixture evenly between 12 muffin tin openings and bake for 20 minutes.
  4. Remove from the oven and let cool for about 10 minutes. Serve hot or cold.

Store: Refrigerate in an airtight container for up to 5 days. or freeze 

Freeze: For up to 3 months. Thaw in a fridge overnight and then reheat in a microwave for a few minutes.


Substitute eggs with egg whites keeping ratio of 1 egg = 1/4 cup egg whites.

You could make an egg bake in an 8 x 8 baking dish lined with unbleached parchment paper and then cut into squares.

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