Breakfast Foods · eggs · Sides · Snacks

Quinoa, Egg & Cheese Cups



I love egg muffins. It’s easy to substitute ingredients in & out according to my preferences. They’re convenient, delicious and I can get creative with it!

This is such an easy recipe. You put all the ingredients into 1 bowl, mix it up & bake. I love recipes like this!! Sometimes I just don’t have the time or don’t want to put in the effort to make complicated things y’know? 😛

HERE YA GO. Recipe is below 🙂 now go make it because you won’t regret it!


  • 1/2 cup cooked Ancient Grain Quinoa
  • 2 eggs
  • 1/2 cup protein of choice(ground meat, bacon, ham, tofu, tempeh, etc – I used shrimp
  • 3/4 cup chopped up broccoli
  • 1/4 cup shredded cheese (I used lactose free almond cheese)
  • Salt & pepper to taste
  • Sprinkle of garlic powder





  1. Preheat your oven to 350 F.
  2. Add all ingredients together and mix well.
  3. Pour into muffin tin until 3/4 full.
  4. Sprinkle more cheese on top if desired!
  5. Bake for 20-25 minutes.

Let it cool for 10-15 minutes & enjoy!! They can be packed as a quick breakfast or mid-day snack 🙂 They can also be kept in the freezer & reheated before eating.

Nutrition Facts: 10 mini muffins
Calories: 44 calories
Carbs: 4 grams
Protein: 3.5 grams
Fat: 1.6 grams




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