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!


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


  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

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First Published: 07/31/2017
Last Reviewed: 10/26/2021

quinoa frittata breakfast muffins
Store leftovers in an air-tight container in the refrigerator for 5 to 7 days or the freezer for 1 to 2 months.
quinoa frittata breakfast muffins nutrition label