Quinoa Egg Muffins

These quinoa egg muffins can be used in so many different ways! You can enjoy them as a grab-and-go breakfast, a protein-rich snack, or enjoy them for lunch alongside a salad. They are also great in kid lunch boxes too! What’s even better is that they are super easy to make, high in protein and are gluten-free!

Recipe Details:

Ingredients – makes 8 muffins:

  • 3 cups cooked quinoa (about 1-1.25 cups uncooked)
  • 8 eggs
  • 3 cups spinach (about 150g)
  • 1/2 cup sundried tomatoes, roughly chopped
  • 1/2 cup feta cheese, roughly chopped (omit for dairy free)
  • 1/2 cup parsley, roughly chopped
  • 1 tsp turmeric
  • 1 tsp sea salt
  • Extra Virgin olive oil spray to spray muffin tins



  • Preheat oven to 180°C.
  • Cook quinoa as per instruction, once cooked set to the side.
  • In a large mixing bowl add all ingredients and mix together unwell well combined.
  • Spray muffin tins with olive oil, and scoop the mixture into the muffin moulds.
  • Bake in the oven for 20-25 mins or until slightly crispy and golden brown on top.
  • Remove from the oven, allow to cool, enjoy straight away or store in an airtight container for up to 3 days in the fridge.

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