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)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 regular sized muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
Scale
- 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
- Heat oven to 350°F. Line a muffin tin with paper or silicone liners and spray with oil.
- In a large bowl, whisk eggs.
- Add quinoa, garlic, onion, carrot, spinach or broccoli, and cheese. Stir to combine.
- Scoop mixture into muffin tin liners. Bake 20 minutes.
- 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
Find it online: https://livelytable.com/quinoa-veggie-egg-muffins/