These are literally my favorite breakfast. They’re easy, healthy, and you make one batch and have breakfast for the week! Being able to stay at home so much has been awesome, but one of the hardest things is making breakfast. Ben NEEDS protein in the am to function, and Charlotte loves eggs, me? I have never been a huge breakfast person. Before being pregnant with Charlotte, I would usually just skip breakfast all together. I like scrambled eggs every once in awhile but they get old quick. I was also trying to find a way to get more veggies into Charlotte’s diet. Voila! Quinoa egg muffins were the perfect solution.
The wonderful thing about them is you can use whatever you have on hand. Last time we did left over smoked pulled pork, green onions, spinach, red pepper. It’s whatever you have on hand and I love recipes like that.
I also love using these silicone reusable muffin cups. Once you get the hang of removing the muffins in one piece (it’s really an under valued skill) they are amazing! No greasing, you never run out, and you don’t have to use them in a muffin tin. A lot of times I just use a cookie sheet because I can fit more than I can in a muffin pan. Seriously worth it!
- 2 cups cooked quinoa (follow directions on the package)
- About 3/4 cup chopped spinach
- 3/4 cup chopped mushrooms
- Half of a red bell pepper chopped
- 3/4 cup cheddar cheese
- 5 eggs
- 3/4 cup diced ham
- Parmesan (for sprinkling, optional)
Preheat oven to 350. Mix all ingredients together. Fill muffin cups all the way. Sprinkle with parmesan. Bake for about 30 minutes or until muffins are firm. You mostly just want to make sure the eggs aren’t runny.