Quinoa Veggie Muffins

veggie quinoa egg muffins lined up in a white oval dish.

5 from 1 reviews

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)


  • 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


  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.


  • 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