Eggs and Quinoa Breakfast Muffins


15 minutes


25 minutes


40 minutes


12 muffins portions


• 6 beaten eggs
• 250 ml (1 cup) of cooked quinoa
• 125 ml (½ cup) of onion, chopped
• 125 ml (½ cup) of red pepper, chopped
• 250 ml (1 cup) of chopped spinach
• 250 ml (1 cup) of cheddar or swiss cheese, grated
• Salt and pepper, to taste
• 15 ml (1 tablespoon) of olive oil


1. Preheat the oven to 350 °F. Oil the muffin cups.

2. In a bowl, mix all the ingredients (except the oil).

3. Pour the batter in the muffin pan, to the ¾ of the cups. Bake in the oven during 22 to 25 minutes. Check if it’s ready by inserting a toothpick in the center of the muffin, it should come out clean.

4. Let the muffins cool down 5 minutes before unmoulding.


Nutritional value per muffin :

97 calories
5.6g of carbohydrates
5.4g of fat
6.8g of protein
100mg of sodium
1g of fiber

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