Red Quinoa Egg Muffins

red quinoa egg muffins

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I have been making these Quinoa Egg Muffins for years! It all started when I was trying to tackle that awkward finger food stage of a 1 year old. That’s when I became obsessed with my mini muffin tins. Eggs specifically were always a major hit. They are soft, full of protein, loaded with nutrients, quick, cheap, convenient… and on and on. Over the years as they kids got a little older – I started to experiment more with the basic egg mini muffin. This batch was one of my all time favorite… Red Quinoa Egg Muffins. 

The boys still love these and double bonus so do I! They are perfect to make a big batch of on Sunday and then have for the week as a quick breakfast (or lunch), or even as a snack. The boys even eat them cold sometimes. I prefer to heat them for a few seconds in the microwave, but hey whatever works. 

red quinoa egg muffins

These are so much fun because you can experiment like crazy with them ;). Usually I do put some kind of veggie in them too – broccoli and spinach are good choices. The kids don’t always take to the spinach in them, so they are just perfect and simple with the quinoa, cheese, and egg. 


IF you do not have mini muffin tins I highly recommend you get one that has more than 12 spots. Most recipes always make more than 12 and it’s a pain to have to wait and cook in batches. This 24 muffin tin with these adorable reusable silicone muffin cupcake holders is so fun if you’re in need of one!

Non Stick Mini Cupcake/Muffin Pan With 24 Reusable Silicone Cupcake Holders by Cucina

I used the tri-color quinoa in this batch, and the red quinoa specifically is so pretty. I just love the texture and colors of these… 

I promise they are not overly quinoa-ey (no idea if that’s a word). I love quinoa, but lets be honest – too much is not good. The quinoa mixed with the eggs and cheese is the perfect combo. My hubs who despises quinoa will even eat these.  

red quinoa egg muffins

I’m sure some of you are wondering what is the big deal with Quinoa? 

I am generally not one to support weird food diet fads, but the “quinoa fad” is one I am totally on board with. 

I’m not saying you shouldn’t ever have rice or other grains again, but if you’re trying to increase the nutrient content in your diet and also looking for weight loss friends foods – utilizing quinoa in recipes is a great place to start.

What is Quinoa and why should we eat it? 

  • Quinoa is a seed not a grain, but it is prepared and consumed like a grain.
  • Often known as a “superfood”, because of the high content of nutrients.
  • Quinoa has a unique nutty flavor and crunchy texture that really adds depth to recipes.
  • Naturally gluten free! Those of you with gluten intolerances or allergies can enjoy guilt free.
  • Great source of fiber, mostly insoluble. Fiber in your diet helps to promote gut health which is related to disease prevention.
  • Excellent plant based protein.
  • Good source of antioxidants.
  • Packed with vitamins and minerals. Provides more Magnesium, Iron, and Zinc than other grains.
  • Weight loss friendly.
  • Has more nutrients overall than other grains, even brown rice. 

Looking for more in depth info about quinoa check out this article.Β 

red quinoa egg muffins

Red Quinoa Egg Muffins

High Protein, naturally gluten free, perfect for toddlers and little hands, delicious enough for moms as well! 

Course Breakfast
Cuisine American
Keyword breakfast to go, eggs, freezer friendly, quinoa, toddler finger foods
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 servings
Author Becky French

Ingredients

  • 1/2 cup tri-color quinoa
  • 5 whole eggs
  • 1/2 cup cheddar cheese shredded, plus extra for tops of muffins
  • 1/8 tsp onion powder
  • 1/8 tsp salt
  • pepper to taste
  • 1 Tbsp parsley chopped

Instructions

  1. Preheat oven to 350 degrees F.

  2. Prepare your quinoa according to the package. Set aside. 

  3. Mix together the eggs, shredded cheese, salt, pepper, onion powder, and parsley. I added all of the cooked quinoa to this mixture as well (should be ~1 1/2 cups of cooked quinoa).

  4. Spray mini muffin tins liberally with cooking spray.Fill each tin to top with the egg mixture. (I used an ice cream scoop to avoid spillage)

  5. Top with a small amount of shredded cheddar (optional). 

  6. Bake for ~15 minutes until firm when press into egg with finger. Let the muffins rest for 5 minutes before removing. They should come right out after loosened with knife. Top with additional parsley if desired. Enjoy!!

Recipe Notes

Other recommended ingredients; spinach, broccoli, chives, mushrooms, peppers, ham, turkey sausage. Get creative – adjust to your preference! This quinoa egg base can be utilized over and over again and tweaked to make your own.Β 

Nutrition Facts
Serving Size 2 muffins
Servings Per Container 10

Amount Per Serving
Calories 90 Calories from Fat 42.3
% Daily Value*
Total Fat 4.7g 7%
Saturated Fat 1.8g 9%
Trans Fat 0g
Cholesterol 98.5mg 33%
Sodium 100.8mg 4%
Total Carbohydrate 5.8g 2%
Dietary Fiber 0.6g 2%
Sugars 0.5g
Protein 5.6g 11%

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

Looking for some cute ideas to get the kids involved while you’re in the kitchen? We received this adorable little Learning Resources muffin tin color and counting game as a gift and it has been a hit over and over again. Anything where they can scoop up and count little fun objects is always desirable in this household. 

Learning Resources Mini Muffin Match Up Counting Toy Set, 76 Pieces

Also adorable are these realistic play eggs. My boys just love “cracking” these into their little bowls. I haven’t yet gotten brave enough to let them try cracking the real things! For now these are just perfect!

DecentGadget 6 Wooden Play Eggs in Carton Pretend Play Pre-school Educational Toy Kitchen Food Toy by DecentGadget
 

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