Ready for a simple, make-ahead breakfast that’s great for on-the-go? These Easy Quinoa Egg Bites are just the ticket to fuel you for the morning.
Love eggs? Got extras that need using? Be sure to check out our recipes for what to make with eggs.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
Over the last year or so, I’ve done something I never thought could happen. Lose over 20 pounds.
I know, right?
Amazing.
After years of trying a number of different fad diets, battling thyroid disease, and exercising until I was blue in the face, turns out the answer was in my kitchen.
Increasing my vegetable intake, drinking more water, and toning down my carbs late at night have all helped me get back to where I was prior to my thyroid freaking out. (It was hyper so the meds slowed everything down and I ended up gaining more weight than I ever had in my life.)
One of the strategies I used to keep to my nutrition system was to make sure that I had a hearty, protein-filled breakfast every morning. I alternated between Greek Yogurt With Muesli, Skillet-Poached Eggs, and these Easy Quinoa Egg Bites.
Easy Quinoa Egg Bites
These miniature egg casseroles feature quinoa, eggs, veggies, and cheese. They are a delicious for meal prep and a great way to use up little bits of odds and ends you’ve got in the fridge.
What is Quinoa?
I first heard about quinoa in 2003, long before it was cool. I lived in a rural California community. While we didn’t have a Starbucks, I did have a circle of friends who ground their own wheat and prepared “qwi-noah”.
We didn’t know it was pronounced, keen-wah. What can I say?
I didn’t like it for a long time, but over the last decade and half, quinoa has grown on me.
In case you didn’t know, quinoa is a pseudo-cereal that’s got a fair amount of protein in it. It was considered the “mother grain” by the Incas and is still an important food in South American cooking. Containing all eight essential amino acids, it’s considered a super-food/complete protein.
Besides that illustrious back story, it’s tasty in egg dishes, soups, salads, and chilies as well as a hearty side dish.
After you’ve made these Quinoa Egg Bites, be sure to make these yummy things:
- Quinoa Chili with Three Chiles
- Quinoa Salad to Make You Swoon
- Quinoa Vegetable Salad
- Easy Chicken Quinoa Bowl
- Quinoa Pilaf
For best results, buy quinoa that’s been pre-rinsed. Rinsing is required to remove bitterness from the grain. Buying it pre-washed, saves you the hassle.
Can you use different fillings in this recipe?
Yes! Besides being amazingly addictive, this recipe’s versatility game is strong. Feel free to mix up the cheese, vegetables, and onions with whatever you have on hand.
Consider these flavor combinations:
- ham, swiss, and kale
- feta, spinach, and tomato
- bacon, goat cheese, and bell pepper
Can you freeze quinoa egg bites?
Yes! I love to make a big batch of these and stash them away in the freezer. Prepare the recipe and allow the bites to cool completely. Wrap, label, and chill in the refrigerator until very cold before storing in the freezer.
To serve: reheat in the microwave or allow to thaw in the refrigerator to eat cold or at room temperature.
How to Make Quinoa Egg Bites
This is a super simple recipe that allows you to use up leftover cooked quinoa as well as whatever veggies, meat, and cheese you have on hand.
- Preheat the oven to 350.
- Assemble your ingredients so you don’t forget anything. Cook, slice, or shred whatever needs prepping.
- Beat the eggs in a large mixing bowl and season to taste with salt and pepper
- Add the mix-ins. Stir well to combine.
- Scoop the mixture into mini muffin pans. If you use USA pans, you won’t need to spray the pan. If using other baking dishes, be sure to grease it well.
- Bake for 20 minutes. Remove to a rack or platter and serve.
How can I make this recipe economically?
This recipe isn’t expensive to make, even from scratch. However, there are things that you can do to make your sweet treat even better.
- Stock up on ingredients when they are on sale. When you see a good price on quinoa, stock up and stash for later.
- Use up leftovers. This is a great recipe for using up whatever you have left from dinner: obviously quinoa, but also shredded or crumbled cheeses, chopped onion, and cooked veggies and meat.
How I make this recipe easily:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- stainless steel mixing bowl – I’m not sure you have too many of these.
- silicone spatula/spoon – I have two or three of these – so convenient!
- USA muffin pans – best pans ever. No need to spray and they easily wash up.
- wire whisk – be sure to get one with a sealed barrel so that dish water won’t get stuck in the crevises.
If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Easy Quinoa Egg Bites
Ingredients
- 4 egg
- salt
- black pepper
- ¾ cup cooked quinoa
- 1 head broccoli cut into small florets, 1 ¼ cup
- 4 oz cheddar cheese (shredded) (1 cup)
- 1 green onion chopped
Instructions
- Preheat the oven to 350. If using a muffin pan that needs greasing, spray it with nonstick cooking spray.
- Beat the eggs in a large mixing bowl and season to taste with salt and pepper. Add the mix-ins. Stir well to combine.4 egg, salt, black pepper, ¾ cup cooked quinoa, 1 head broccoli, 4 oz cheddar cheese (shredded), 1 green onion
- Scoop the mixture into mini muffin pans. Bake for 20 minutes. Remove to a rack or platter and serve.
Notes
- Use chopped ham, bacon, or other cooked protein.
- Vary the cheeses or use whatever little bits you find in the fridge.
- Other veggies can be used instead of broccoli. Try sauteed bell pepper, onion, shallots, leeks, kale, spinach, and/or asparagus.
Nutrition
Kathy L
Absolutely perfect for Passover! Quinoa is allowed.
Jessica Fisher
Yay!
Preeti
Can I make this as a pancake/omelette instead of baking? No freezing make and eat kind.
Jessica Fisher
I would think so. I’ve not tried it, but it should work. Let me know how it goes!
Amber
Really yummy! I think next time I will use sharp cheddar for a little more flavor and bacon bits would be amazing.
Meg
Made these this morning with the USA pan- which worked amazingly. No struggle at all! No more scrubbing a muffin pan!
The only thing is- I think next time I will add more eggs and filling to make them bigger.
Love the quinoa for extra protein- great idea!
Jessica Fisher
Glad you enjoyed them!
annie
Simple tossing of ingredients (after quinoa is cooked) makes a GF tasty breakfast bite. Bringing them camping for a no-cook item
Mitch
I made mine with roasted red peppers and onions. I didn’t have any cheese, and realized after baking that I should have added some butter or oil, but they were still very good. I’m giving the recipe 5 stars in anticipation that they’ll be excellent next time with some butter or cheese.
Mitch
Update: I’ve made these a few more times, and even broke down and bought the USA pan you recommended, which is outstanding. That’s now the best piece of cookware in my kitchen, and the bites brown nicely and slide right out.
Other variants I’ve made include onions and cheese, steak and cheese with onions*, and today’s batch was broccoli, onions, and shallots, with added butter (I was out of cheese).
*Cook the onions in butter over low heat until they turn golden, then add finely chopped/shaved steak and brown; allow to cool for a few minutes before mixing with the eggs and quinoa so the eggs don’t set.
Jessica Fisher
Great to hear. Thanks for the input!
Jennifer
Thanks for the recipe! I just finished making the broccoli cheddar ones and made a spinach, sausage and cheddar one!
Heidi
Wow! These sound delicious. How many are considered a serving (in case I’m tempted to eat the whole batch!)?
Jessica Fisher
We counted each one as a “serving” for nutritional calculations. Eat as many as you want. Know that the nutritional data is approximate and based on one egg bite.
Autumn
Made mine with rotisserie shredded chicken, jalapeno and chiunana cheese so good!!
Mitch
A serving for me is the whole batch, but I’m not a small fellow and I have a good appetite. Four eggs plus fillings is the equivalent of a large omelet for me, and will keep me full for hours.
Jessica Fisher
Thanks for the input!
Karen J
Amazingly addictive is right! These were super easy to put together. I used little bits of what I had around -bacon, chopped spinach (thawed from frozen), onion, red pepper, and a mushroom. I just filled up one and a quarter cups of these goodies, then proceeded with the recipe using cheddar cheese. The bacon added a nice smoky flavor. My husband dipped his in Sriracha. Plus, they are yummy warm or cold. I’m looking forward to experimenting with different cheeses.
Jessica Fisher
So glad to hear this, Karen. Thanks for taking the time to leave feedback. I think I need to make some more this week.
Jolene J Talboom
I’ve been making these since you posted it in Slack while brainstorming! Love them! I usually make them with ham, cheese and onion or sausage. I also make them in a regular muffin tin instead of the mini. I’ll have to try the broccoli soon! Thank you!
Jessica Fisher
Yay! Glad you’ve enjoyed them, Jolene. Love your adaptations!