Breakfast
Quinoa Egg Muffins ~ A Make-Ahead Breakfast
Quinoa Egg Muffins. These grab and go savory muffins are perfect for busy mornings. The protein packed muffins are loaded with quinoa, eggs, spinach, onion, bacon, and Gruyere and Parmesan cheese. Make a batch in advance. Breakfast is…
- Prep15 minutes
- Cook20 minutes
- Total35 minutes
- Serves12
- Calories225 kcal
Quinoa Egg Muffins. These grab and go savory muffins are perfect for busy mornings. The protein packed muffins are loaded with quinoa, eggs, spinach, onion, bacon, and Gruyere and Parmesan cheese. Make a batch in advance. Breakfast is ready and waiting for you so you have more time to enjoy the day.
My husband and I love to entertain family and friends at our house near the beach. And when we have guests we usually cook and eat and cook and eat and talk about what our next meal will be. But we love spending time with our guests and not stuck in the kitchen preparing breakfast, lunch and dinner. Make ahead recipes are lifesavers for us.
Hearty breakfasts are always on the menu. Blueberry French Toast Croissant Casserole, Hash Brown Crust Ham and Cheddar Quiche, Super Easy Ham and Egg Cups, and Breakfast Sandwiches are just a few early morning entrees I love to make. If the breakfast recipes can be made in advance and just reheated, it's a win for both me and our guests.
Last weekend, my daughter and son-in-law came for a visit. I tried out a new make ahead breakfast recipe for us on Sunday morning. It was a hit!
[feast_advanced_jump_to]why you'll love quinoa egg muffins
Quinoa Egg Muffins are a wholesome and filling breakfast. Protein packed quinoa and eggs are combined with spinach, onions, bacon, garlic, and robust Gruyere and Parmesan cheeses. The sturdy handheld breakfast can be made in advance and quickly reheated in the microwave. So whenever our guests roll out of bed, breakfast is ready and waiting.
I know a couple of my personal chef clients who will love these savory quinoa breakfast muffins too!
ingredients for quinoa egg muffins
- quinoa
- salted butter
- onion
- bacon
- garlic
- large eggs
- frozen chopped spinach
- Gruyere cheese
- Parmesan cheese
- Dijon mustard
- kosher salt
- pepper
- cooking spray
how to make quinoa egg muffins
- Prep the muffin pan: Preheat the oven and coat a muffin pan with cooking spray.
- Cook the quinoa: In a small pot over medium heat, add the quinoa and water. Bring to a boil. Then cover to pot and simmer for 15 minutes.
- Sauté the onion and bacon: Cook the onion and bacon until the onions are soft and browned on the edges and the bacon is crispy. Add the garlic and sauté. Put the onion, bacon, and garlic in a bowl to cool.
- Mix the muffins: In a large bowl, crack the eggs and whisk until well combined. Add the cooked quinoa, spinach, both cheeses, the sauteed onion, bacon and garlic, Dijon mustard, kosher salt and pepper. Stir to thoroughly combine the ingredients.
- Fill the muffin pan: Generously fill the muffin cups quinoa and egg muffin mixture.
- Bake the muffins: Place the muffin pan in the oven and bake the muffins for about 20 minutes.
- Cool the muffins: Remove the muffin pan from the oven and place on a cooling rack. Let the muffins cool about 5 minutes before removing from the pan.
- Unmold the muffins: Run a sharp knife around the edge of each muffin and carefully lift out of the pan. Serve immediately or cool slightly and serve at room temperature.
chef tips for making quinoa egg muffins
- Spray the muffin pan: Generously coat each muffin cup and the top of the muffin pan to make removing the quinoa egg muffins a snap.
- Drain the spinach: After cooking the spinach, thoroughly squeeze out as much of the water as possible. Any extra liquid will make the quinoa egg muffins watery.
- Fill up those cups: The muffins only puff up a small amount so don't worry about filling the muffin cups too full. This large cookie scoop is ideal for filling the pan.
- Cool the muffins: Allow the muffins to cool about 5 minutes in the pan for easy removal.
can quinoa egg muffins be made in advance?
YES! These quinoa egg muffins are an ideal make ahead recipe. Store cooled muffins in an air tight container (I love these glass storage containers) in the refrigerator for up to 5 days or in the freezer for up to 2 months. To reheat refrigerated or frozen muffins, place in the microwave and heat on 70% power at 30 second intervals until they are heated through.
just one more thing
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Quinoa Egg Muffins ~ A Make-Ahead Breakfast
Quinoa Egg Muffins. These grab and go savory muffins are perfect for busy mornings. The protein packed muffins are loaded with quinoa, eggs, spinach, onion, bacon, and Gruyere and Parmesan cheese. Make a batch and breakfast is ready and waiting for you.
Equipment
- chef knife
- cooling rack
- glass storage
- large cookie scoop
- large sauté pan
- measuring cups
- measuring spoons
- muffin pan
- stacking glass bowls
Ingredients
- cooking spray
- ¾ cup dry quinoa
- 1 tablespoon salted butter
- 1 cup diced onion
- 4 slices of bacon (diced)
- 3 garlic cloves (minced)
- 9 large eggs
- 10 ounces frozen chopped spinach (cooked, drained and cooled)
- 1 ½ cups shredded Gruyere cheese
- ½ cup grated Parmesan cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
-
1
Prep the muffin pan: Preheat the oven to 350 degrees F. Generously coat a muffin pan with cooking spray and set aside.
-
2
Cook the quinoa: In a small pot over medium heat, add the quinoa and 1 ½ cups water. Bring to a boil. Then turn down the heat to low, cover to pot, and simmer for 14 to 15 minutes. All the water should be absorbed and the quinoa fluffy. Place the quinoa in a bowl to cool.
-
3
Sauté the onion and bacon: In a large sauté pan over medium low heat, add the butter, onion and bacon. Sauté for 6 to 8 minutes. Add the garlic and sauté for about 30 more seconds. Drain off any bacon grease. Put the onion, bacon, and garlic in a bowl to cool.
-
4
Mix the muffins: In a large bowl, crack the eggs and whisk until well combined. Add the cooked quinoa, spinach, both cheeses, the sauteed onion, bacon and garlic, Dijon mustard, kosher salt and pepper. Stir to thoroughly combine the ingredients.
-
5
Fill the muffin pan: Generously fill the muffin cups with the quinoa and egg muffin mixture. The muffins only puff up a small amount so don't worry about filling the muffin cups too full. This large cookie scoop is ideal for filling the pan.
-
6
Bake the muffins: Place the muffin pan in the oven and bake the muffins for 18 to 20 minutes. The muffins are done when the center in firm to the touch.
-
7
Cool the muffins: Remove the muffin pan from the oven and place on a cooling rack. Let the muffins cool about 5 minutes before removing from the pan.
-
8
Unmold the muffins: Run a sharp knife around the edge of each muffin and carefully lift out of the pan. Serve immediately or cool slightly and serve at room temperature.
Notes
- Spray the muffin pan: Generously coat each muffin cup and the top of the muffin pan to make removing the quinoa egg muffins a snap.
- Drain the spinach: After cooking the spinach, thoroughly squeeze out as much of the water as possible. Any extra liquid will make the quinoa egg muffins watery.
- Fill up those cups: The muffins only puff up a small amount so don't worry about filling the muffin cups too full. This large cookie scoop is ideal for filling the pan.
- Cool the muffins: Allow the muffins to cool about 5 minutes in the pan for easy removal.
- Make ahead directions: Store cooled muffins in an air tight container (I love these glass storage containers) in the refrigerator for up to 5 days or in the freezer for up to 2 months. To reheat refrigerated or frozen muffins, place in the microwave and heat on 70% power at 30 second intervals until they are heated through.
Nutrition
- Serving1 muffin
- Calories225 kcal
- Carbohydrates10 g
- Protein16.5 g
- Fat13.5 g
- Saturated Fat6 g
- Cholesterol168 mg
- Sodium554 mg
- Fiber1.6 g
- Sugar1 g
