Quinoa Veggie Egg Muffins

These veggie quinoa egg muffins make a healthy, delicious snack or breakfast for adults, kids, and babies! Made with just 7 ingredients in 30 minutes, they’re perfect for meal prep. (gluten-free, vegetarian)

Looking to add more veggies to your daily routine? Or maybe you just need a quick snack that’s not a bar (or a handful of your kid’s goldfish). These veggie quinoa egg muffins are just the recipe you need! Customize them to fit your needs, and be prepared to face the week ahead with nutritious breakfasts or snacks on hand.

Why You’ll Love Veggie Quinoa Egg Muffins

Somehow it seems like I always end up with so much quinoa. It seems like so little when you put it in the pot dry, but once it’s cooked, there’s enough to feed a small army. For times like this, these veggie quinoa egg muffins are the perfect way to use leftover quinoa!

These egg muffins are the perfect healthy snack or grab-and-go breakfast for both adults and kids. They’re loaded with protein and fiber, and they’re a nice way to add a little more veggies into you or your kid’s diet. They’re also perfect for baby led weaning, and super easy to prep ahead.

How To Make Veggie Quinoa Egg Muffins

These could not be easier to make. Simple whisk the eggs, chop or grate the veggies, and stir everything together in a bowl. Then scoop into muffin tins, bake and cool!

Recipe Variations and Substitutions

• For dairy-free, omit cheese.
• Feel free to add any spices or seasonings, or play with different vegetable variations.
• I left out the salt to make these baby-friendly, but add some if you’d like!
• You can also bake these in mini muffin tins for tiny quinoa bites.
• If you’re using broccoli, both fresh and frozen work. Thaw frozen broccoli before chopping and adding to the muffins.

Can These Muffins Be Frozen?

Yes! These quinoa egg muffins are freezer friendly. Just store completely cooled muffins in a freezer-safe bag or container in the freezer for up to 3 months. Take as many out as you need and let them thaw in the refrigerator overnight.

How to Serve to Babies

I love these muffins for baby led weaning. If you have a baby, you probably know that quinoa is very difficult to serve to them! For babies, I either bake these in mini muffin tins and cut them in half, or cut the bigger ones down the center. And then in half crosswise to form little strips that babies can grab. Make sure to chop the veggies very small for babies!

Did you make this recipe? Please leave a star rating in the comments!

Quinoa Veggie Muffins

These veggie quinoa egg muffins make a healthy, delicious snack or breakfast for adults, kids, and babies! Made with just 7 ingredients in 30 minutes, they’re perfect for meal prep. (gluten-free, vegetarian)

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 regular sized muffins 1x
• Category: breakfast
• Method: baked
• Cuisine: American

Scale 1x2x3x

Ingredients

• 3 large eggs
• 1 cup cooked quinoa
• 1 clove garlic, grated or minced
• 2 tbsp grated onion
• 2 tbsp grated carrot
• 2/3 cup spinach or 1/2 cup broccoli, chopped
• 2 tbsp mozzarella cheese

Instructions

1. Heat oven to 350°F. Line a muffin tin with paper or silicone liners and spray with oil.
2. In a large bowl, whisk eggs.
3. Add quinoa, garlic, onion, carrot, spinach or broccoli, and cheese. Stir to combine.
4. Scoop mixture into muffin tin liners. Bake 20 minutes.
5. Remove from the oven and let cool before storing.

Notes

• For dairy-free, omit cheese.
• Feel free to add any spices or seasonings, or play with different vegetable variations.
• I left out the salt to make these baby-friendly, but add some if you’d like!
• You can also bake these in mini muffin tins for tiny quinoa bites.
• If you’re using broccoli, both fresh and frozen work. Thaw frozen broccoli before chopping and adding to the muffins.

Keywords: quinoa egg muffins, veggie quinoa muffins, savory quinoa muffins