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Quinoa Egg Muffins

These may just be my new favorite thing to have in the house for a quick breakfast or snack. Although similar to the egg muffins and mini quiches I have posted in the past, these little gems have even more protein and staying powder since we are adding quinoa to the mix. Toss in whatever veggies and cheese you have at home, stir together, and bake for 30 minutes. Incredibly easy and delish.

Quinoa Egg Muffins
Servings: 3 servings
Serving Size: 2 muffins
Nutritional Info: 185.2 calories, 6.9g of fat, 15.4g of carbohydrates, 2.2g of fiber, 15.7g of protein
Weight Watchers® PointsPlus®: 5 *


  • 1 cup cooked quinoa
  • 1 cup diced veggies (zucchini, pepper, broccoli, your choice)
  • 1/2 cup reduced fat feta cheese
  • 2 eggs
  • 4 egg whites
  • Salt and pepper
  • Optional: Dash of hot sauce


  1. Preheat oven to 350 degrees.
  2. Whisk the egg and egg whites together. Then combine all ingredients in a bowl and mix to combine.
  3. Line your muffin tin with six liners and spray with cooking spray. Divide the mixture evenly among the six muffins.
  4. Bake for 30 minutes or until cooked through and golden brown.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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8 Response to Quinoa Egg Muffins

  1. Jonelli Gordon on April 24, 2013

    Any tips for what to do with the 4 egg yolks? Do yolks freeze well? I’ve frozen eggs whites but never the yolks. thanks.

  2. Sarah smith on September 5, 2013

    The yolks freeze fine. You could either beat them a little with a touch of salt (you don’t have to do this, but they look better once you de-frost them, they are not so lumpy and claggy) I use an ice cube tray. Once frozen, I bundle them into zip lock bags. These are great for baking or for custards etc

  3. sl on February 8, 2014

    yummy! I used egg beaters instead of egg whites. They do freeze well. I have used onions and rotel. YummY

  4. Sofia on July 13, 2014

    Hi! Any substitute for feta cheese?

    • Kristen on July 14, 2014

      Any cheese would work in the recipes.

    • Kara on May 31, 2015

      We’ve used goat cheese with spinach, red pepper and mushrooms and have really enjoyed it

  5. emma jo on August 5, 2014

    i hope its okay i didnt use cheese i just put them in the oven will they come out okay?

  6. Kim on August 15, 2014

    Can you freeze these? I’d love to make them in bulk for breakfast.


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