Broccoli Cheddar Quinoa Egg Muffins

If you are looking for a protein-packed, portable breakfast or lunch, these Quinoa Egg Muffins with broccoli and cheddar cheese are the way to go. With 8 grams of protein in each muffin, these will keep you full and satisfied. They also are perfect for school lunches. 

I am someone who always needs tons of healthy snacks and grab-and-go foods around. When hunger strikes, I need to eat something almost immediately or it gets pretty ugly. Without healthy options around, I ended up grabbing anything I can find to satisfy my hunger.

The problem? Gran and go snacks usually lack protein, fiber, and healthy fats so I am hungry again thirty minutes later. For snacks to actually keep you full, they need all three of those things. These quinoa egg muffins hit on every point. 

This version is packed with broccoli and cheddar cheese but you can make quinoa muffins with virtually any combination of cheese and veggies you like. Just use 2 cups of veggies (or any toppings) and 1 cup of cheese. It's the perfect thing to keep your hanger (hunger + anger) in control.

Looking for something sweet? Try these Banana Quinoa Muffins.

Key Ingredients and Easy Swaps

Here is everything you will need to make these tasty quinoa and egg muffins. 

• Eggs: These protein-packed muffins start with eggs. Whole eggs or a combination of eggs and egg whites works.
• Cooked quinoa: Quinoa is a great source of plant-based protein and fiber. Make sure to start with cooked quinoa and let it cool if it is recently cooked. If using frozen or packaged cooked quinoa, let it cool before using. 
• Cooked Broccoli: These muffins can be made with any cooked, chopped vegetables you like. Make sure to drain off any excess liquid. For broccoli, using frozen defrosted broccoli is a great time saver.
• Cheddar cheese: Any cheese will work! Try these with cheddar, pepper jack, mozzarella, or feta cheese.
• Spices: The spices are optional but adding just a touch of garlic powder and Italian seasoning really kicks up the flavor. Fresh garlic could be used, just cooked it with the broccoli.

Meal Prep Tips

Having this ready to go in the fridge or freezer is a great time-saver at mealtime. Here is how to store cooked egg muffins:

• Fridge: Make sure to let the muffins fully cool. Then store in an airtight container in the fridge for 3-4 days. 
• Freezer: Let fully cool and then place on a sheet pan and place in the freezer for 3-4 hours until the outside freezes. Then place it in a freezer-safe bag or container. Freezing the outside first ensures they won't stick together. 
• Reheating: Reheat in the microwave on 50-60% power. This helps to ensure the egg muffin is heated through completely and doesn't get rubbery on the outside.
• Variety: If you plan on making a big batch of these for meal prep, consider switching up the veggies and cheese so you have different flavors throughout the week. 

Flavor and Recipe Ideas

There are lots of ways to customize these egg muffins to make your flavor combinations or use up what's in the fridge and pantry.

• Switch up the veggies: The easiest way to switch up the flavors in this recipe is to make it with different veggies. Try using leftover roasted or sauteed veggies from dinner. These are so good with leftover garlic mushrooms, zucchini, or roasted butternut squash. 
• Add a different cheese: Another easy way to switch up the flavors is with different cheese. Try it with pepper jack, feta cheese, goat cheese, Parmesan, or mozzarella.
• Add extra protein: If you want even more protein you can add cooked meat, beans, even some cottage cheese to this recipe. Cook breakfast sausage or turkey bacon is delicious. 
• Flavor enhancers: Add some big flavor with fresh herbs, sundried tomatoes, olives, jalapeno peppers, or a pungent spice.