These Sun-dried Tomato, Spinach & Quinoa Egg Muffins are a fast and easy breakfast to throw together for a holiday brunch, or to have as a quick breakfast as you run out the door! You can make them ahead of time and then reheat them in the microwave or put them back in the oven for about 10 minutes to reheat. You can even make several and put them in an air-tight container in the fridge or the freezer for a quick breakfast on the go. There are so many variations you can make with this recipe, but this is one that we love with the Mediterranean flavors. They are good just as they are, but if you want an extra punch of flavor, you can drizzle balsamic glaze over the top of them. It’s so delicious!!
The colors of these muffins are amazing! The different textures of the delicious sun-dried tomatoes and spinach give these egg muffins a taste of the Mediterranean. If we hadn’t made these muffins ourselves, we would have never known that there was quinoa even in them. 🙂 We like to top them with a balsamic glaze or even a little balsamic glaze mixed with ketchup. The Mediterranean flavors are so delicious! You could even add a light sprinkling of Feta cheese if you are feeling a little crazy. 🙂
Sun-dried Tomato, Spinach & Quinoa Egg Muffins
The colors of these muffins are amazing! The different textures of the delicious sun-dried tomatoes and spinach topped with balsamic glaze or even the balsamic glaze mixed with a little ketchup make these egg muffins…do we dare say… “EGG”ceptional?! 🙂
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6
- Category: Breakfast
- 3 eggs, large
- 1 ½ c. egg whites
- 3 Tbls. ground flax seeds
- 1/2 c. feta cheese, crumbled
- 1 ½ tsp. onion powder
- 1 ½ tsp. garlic powder
- ½ tsp. sea salt
- ½ tsp. black pepper
- 1 c. cooked quinoa
- 2 handfuls spinach, coarsely chopped
- ½ c. sun-dried tomatoes, packed in oil/water, drained & chopped
- Cooking spray & muffin liners
- Optional toppings of choice: salsa, Red Hot sauce, pesto, Feta cheese, ketchup or balsamic glaze. It’s so fun to mix ketchup and balsamic glaze together for a unique & flavorful ketchup.
- Preheat oven to 350 degrees F. Place muffin liners in a 12 cup muffin tin and spray liners generously with cooking spray. You could also use silicone muffin cups or baking pans for easy release. Do not bake the egg mixture directly in the muffin liners without spraying them first because they WILL stick!
- In a large mixing bowl, whisk egg whites and eggs for 30 seconds. Add chia seeds, feta cheese, onion & garlic powder, salt and pepper. Whisk to combine. Add cooked quinoa, spinach, sun-dried tomatoes and mix. Fill each muffin with egg mixture ¾ full. If you have extra mixture, bake in additional ramekins but do not overfill. Bake for 20 minutes, remove from the oven and let cook for about 10 minutes. Using a rubber spatula, loosen the egg muffins from the muffin tin and slide onto a platter. Serve warm.
- Top with optional toppings of choice: salsa, Red Hot sauce, pesto, Feta cheese, ketchup or balsamic glaze. It’s so fun to mix ketchup and balsamic glaze together for a unique & flavorful ketchup.
- Storage instructions: Refrigerate in an airtight container for up to 5 days. Reheat in microwave for easy breakfast on-the-go or a snack. Freeze in an airtight container for up to 3 months. Heat in microwave for reheating.