Quinoa frittata breakfast muffins
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
- Prepare quinoa according to package directions. Set aside to cool.
- Preheat oven to 350 F. Line a muffin pan with muffin liners and spray each with nonstick cooking spray. Set aside.
- 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.
- Divide mixture evenly into prepared muffin liners. Bake for 20 to 25 minutes, until eggs are set and edges lightly browned.
- Allow to cool for 3 to 5 minutes. Serve warm.
Makes 6 servings
Recipe contains: eggs, milk
Carb choices per serving: 1/2
Print recipe card
Reviewed By: Allina Health's Patient Education Department
First Published: 07/31/2017
Last Reviewed: 10/26/2021
Store leftovers in an air-tight container in the refrigerator for 5 to 7 days or the freezer for 1 to 2 months.
