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Quinoa frittata breakfast muffins

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    Quinoa frittata breakfast muffins Gluten Free Low Sodium

    These muffins aren’t just for breakfast — the combination of protein and veggies makes them a nutritious (and convenient) snack option too!

    Ingredients

    1/3 cup dry quinoa
    12 muffin liners
    nonstick cooking spray
    3 large eggs
    3 large egg whites
    1/2 cup chopped baby spinach
    1/2 cup chopped arugula
    3/4 cup chopped red bell pepper
    1/4 cup diced onion
    1/3 cup goat cheese crumbles
    1/8 teaspoon red pepper flakes

    Directions

    1. Prepare quinoa according to package directions. Set aside to cool.
    2. Preheat oven to 350 F. Line a muffin pan with muffin liners and spray each with nonstick cooking spray. Set aside.
    3. In a large bowl, whisk together eggs and egg whites. Use a spatula to fold in the spinach, arugula, bell pepper, onion, cheese and red pepper flakes. Fold in the quinoa.
    4. Divide mixture evenly into prepared muffin liners. Bake for 20 to 25 minutes, until eggs are set and edges lightly browned.
    5. Allow to cool for 3 to 5 minutes. Serve warm.

    Makes 6 servings

    Recipe contains: eggs, milk

    Carb choices per serving: 1/2

    Egg-muffins

    Nutrition Facts

    Recipe tip

    Store leftovers in an air-tight container in the refrigerator for 5 to 7 days or the freezer for 1 to 2 months.