Quinoa Egg Muffins

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Quinoa Egg Muffins are made with broccoli, sundried tomatoes, and mozzarella cheese for a crave-worthy breakfast that keeps your belly full and your taste buds happy. These easy egg muffins are perfect for on-the-go breakfasts and healthy snacks alike!

160 CAL 10g CARBS 8g FAT 12g PROTEIN
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If you’re a fan of savory breakfast recipes, then you are going to fall head over heels for these delicious Quinoa Egg Muffins. I love oatmeal and smoothies as much as the next foodie, but every once in a while my taste buds beg me for something savory in the morning. These tasty egg muffins make the perfect solution.

All you need to make these quinoa egg muffins are eggs, cooked quinoa, sundried tomatoes, broccoli, and shredded mozzarella cheese.

The quinoa acts as a binder, helping to hold everything together while also adding tons of protein and fiber to every bite. You can customize the recipe based on the veggies and cheese you have at home, so don’t be scared to experiment and play around with different flavors.

These quinoa egg muffins bake in just 30 minutes, making them the perfect meal prep recipe for breakfast. I love making a big batch of these savory egg muffins on Sunday when I have some downtime, then sealing them up to enjoy throughout the week.

I’m happy to report that this recipe is also child-friendly, so it’s essentially perfect! Looking for more egg muffins? Try these Cottage Cheese Omelet Muffins or Southwest Black Bean Egg Muffins.

Egg muffins with quinoa, broccoli, and sundried tomatoes on a plate.

Why You’ll Love This Dish

I am super confident that you’re going to love this drool-worthy quinoa egg muffins recipe as much as I do. Here are just a few of the reasons why:

  • Packed with protein, fiber, and beneficial nutrients
  • Keeps you feeling full for hours
  • Easy to make in bulk and meal prep
  • Requires minimal ingredients
  • Bakes in just 30 minutes

Quinoa Egg Muffin Ingredients

Below is a breakdown of the key ingredients you’ll need to make these delectable quinoa egg muffins.

  • Quinoa: You’ll need to use cooked, cooled quinoa for this dish—any color will work fine. I recommend using unseasoned quinoa to avoid altering the flavor profile of the muffins.
  • Eggs: If you want to reduce the fat content, feel free to swap half or all of the eggs for egg whites instead.
  • Veggies: I like to use broccoli and sundried tomatoes, but you can use any vegetables you have at home. When using fresh vegetables, I recommend chopping them small and cooking them beforehand to limit excess moisture.
  • Cheese: Part-skim mozzarella cheese tends to be my go-to, but feel free to use any kind you like. Cheese makes these egg muffins even more rich and flavorful!

Recipe Tips and Tricks

If you want to make the best-ever quinoa egg muffins, here are some of my top tips and tricks to help you get there:

  • Mozzarella not your thing? Try swapping it out for another cheese like parmesan, cheddar, pepper jack, feta, or goat cheese.
  • Want to add more veggies or switch out the existing ones? Some of my top picks include mushrooms, spinach, bell peppers, and scallions.
  • Double or triple the batch and freeze them for quick and healthy breakfasts that will last you months.
  • If you’re looking for a kick, try adding a pinch of red pepper flakes or some finely chopped jalapeno peppers.
  • For some added protein and delicious flavor, feel free to toss in some crumbled turkey sausage or chopped turkey bacon.
  • Don’t forget to cook your vegetables and transfer them to a paper towel-lined plate or bowl to dry before adding them to the egg mixture. This is super important for removing a lot of the extra moisture that tends to cause soggy egg muffins.

Baked quinoa and egg muffins cooked in a muffin tin with sundried tomatoes, cheese, and broccoli.

Side Dish Ideas

These egg muffins are pretty filling on their own, so I usually serve them on their own or pair them with a smoothie if I’m feeling especially hungry. Some of my favorite smoothies to enjoy alongside this dish include my Raspberry Chia Smoothie, Kale Pineapple Smoothie, and Mocha Coffee Smoothie. You can also never go wrong with a piping hot cup of coffee or tea!

Looking to serve them for brunch? Pair them with some roasted potatoes, roasted vegetables, or a delicious Arugula Salad.

Frequently Asked Questions

Below you can find the answers to some of the most frequently asked questions about this quinoa egg muffins recipe:

This is a common issue that people have with egg muffins. I’ve found that a huge part of the reason why egg muffins come out soggy is the high water content in the vegetables. To avoid soggy muffins, I recommend cooking your veggies before adding them to your egg mixture to cook out as much water as possible prior to baking the muffins.

Once they have cooled, you can store leftover egg muffins in an airtight container in the fridge for up to 3 days. If you want to store them for longer, you can keep them in the freezer for up to 3 months. To thaw, simply transfer your egg muffins back to the fridge 24 ro 48 hours before you plan on reheating them.

If your oven is set too high, your egg muffins will likely puff up quite a bit and then collapse immediately after being removed from the oven. Personally, I’ve found 350°F to be the perfect temperature. You’ll also want to leave the egg muffins in the muffin tin for several minutes to cool down before removing them. Otherwise, they will be more likely to go flat.

Yes. You should always rinse quinoa before using it, even if the box says that the grains have been pre-rinsed. This removes the outer casing that tends to have a bitter, unpleasant flavor. We only want the tastiest quinoa for our quinoa egg muffins!

Breakfast egg muffins baked with quinoa, broccoli, tomatoes, and cheese on a plate with a blue napkin.
The Recipe
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Quinoa Egg Muffins

160 CAL 10g CARBS 8g FAT 12g PROTEIN
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  • 1 cup cooked quinoa
  • 1 cup broccoli (cooked and chopped small, or other veggies)
  • 1 cup part skim shredded mozzarella cheese
  • 6 eggs
  • Salt and pepper

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Preheat oven to 350 degrees. Whisk the eggs with the salt and pepper. Add the quinoa, broccoli, sundried tomatoes, and cheese. Whisk to combine.

Eggs being whisked in a bowl with vegetables and cheese on the side.

Line your muffin tin with liners and spray with cooking spray. Divide the mixture evenly among the muffin tin.

Egg muffins with quinoa in a muffin tin.

Bake for 20-25 minutes or until cooked through and a toothpick comes out clean.

Quinoa egg muffins with broccoli and sundried tomatoes being picked up by a hand.
Nutritional Facts
Serving Size: 2 muffins
Amount Per Serving
Calories 160
Calories from Fat 75
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 195mg
Sodium 179mg
Total Carbohydrate 10g
Dietary Fiber 1g
Sugars 1g
Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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1 Comment
On Quinoa Egg Muffins
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April 24, 2022 - 13:41
Add a Rating:
These came out delicious! The only variation I did: was to change out 1/4 cup mozzarella for 1/4 cup of parmesan for a salty nutty flavor and I added red pepper flakes for a little heat. I loved the meaty texture of these muffins and they weren't kinda chewy when reheated which is off outting to me when i make egg cups in the oven vs my instantpot. Plus the extra filling items I had leftover, without the eggs, came out pretty tasty as a side dish too!
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