Quinoa Breakfast Egg Cups

Prep Time: Approx 20 Minutes

Ready in 35 Minutes

Makes 12 Egg Muffins


  • 4 cups cooked Quinoa (I cook it with low sodium chicken broth for added flavor)
  • 4 Eggs
  • 4 Egg Whites
  • 8 oz Frozen Chopped Spinach
  • 1 c Diced Ham, Turkey, Bacon or Sausage (nutrition facts include 8 Turkey Sausage links)
  • 1c Low Fat Cheese of your choice (cheddar,  mozzarella, or blend)
  • 4 tbsp Parmesan Cheese
  • 1 Red Bell Pepper, diced
  • 1 c Mushrooms, sliced (optional)
  • ½ tsp Salt
  • ½ tsp Pepper
  • 4 Green Onions, sliced (optional)


  1. Spray Muffin Pan or use silicone liners so egg cups don’t stick
  2. Mix all ingredients together except Parmesan cheese, and spoon evenly into muffin pan.
  3. Top with Parmesan cheese
  4. Bake @ 350 for about 35 minutes.
  5. Cool completely before removing from pan


Do not undercook or they will fall apart.


Nutrition Facts: per 1 muffin

165 Calories

6.4 g Fat

15g Carbs

2g Fiber

12g Protein

Click here to get access to our monthly training program: CLICK HERE