Spinach and Quinoa Egg Muffins

These muffins are great for a quick breakfast, healthy snack, or component to lunch. I  wanted use quinoa flakes that I had (and have never cooked with before) so I threw some convenient ingredients I had at home together and it turned out great the first time! They are savory, moist and satisfying. My 1 year old daughter, Kendall, loved them too!


4 eggs

2 egg whites

1/2 cup quinoa flakes

1/2 cup skim milk (could use alternative)

1 bag fresh baby spinach leaves

salt, pepper, oregano, garlic powder, crushed red pepper flakes to taste

1/2 cup shredded Parmesan



1. Sauté spinach in a skillet just until starting to wilt. Set aside.

2. Whisk all ingredients, except parmesan, together in a bowl.

3. Pour into muffin pan. Makes 10 muffins.

4. Sprinkle Parmesan cheese on top.

4. Bake at 400 degrees for 12-15 min.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s