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Quinoa, Feta and Spinach Muffins

Satisfying, savory muffins filled with quinoa, eggs, feta, cheddar and spinach. Make up a batch for quick weekday breakfasts, or bring some to your next potluck. 

Course Appetizer, Breakfast, Brunch, Side Dish, Snack
Cuisine American
Keyword cheddar cheese, eggs, feta cheese, make-ahead, quinoa, savory muffin, spinach
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Author Jessica Nelson

Ingredients

  • 1 1/2 cup quinoa, cooked
  • 1 tbsp olive oil
  • 1/2 medium red onion, diced yellow, white and green onions can be substituted
  • 2 cups fresh spinach, chopped
  • 6 eggs, lightly eaten
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 4 oz feta cheese, cubed into small pieces crumbled feta works well too
  • 4 oz sharp cheddar cheese, shredded
  • 1-2 tsp salt and pepper

Instructions

  1. Preheat oven to 350 degrees. Prepare muffin pans by lining with paper liners. Then spray paper liners with cooking spray. 

  2. Heat a frying pan on medium high. Add olive oil to pan. Start by sautéing the onions until almost translucent, approximately 4 minutes. Then add in the spinach and cook until spinach has wilted and reduced in size and the onions are translucent. 

    Stir frequently to avoid burning the onions. 

  3. In a large bowl, add cooked quinoa, cooked onions and spinach. Mix to combine. Add in the lightly beaten eggs, garlic powder, oregano and combine.  

  4. Fold in the feta and cheddar cheeses and stir gently until combined. 

  5. Fill each muffin cup 2/3 of the way full with the muffin mixture. Bake for  25-30 minutes. Remove from the oven and place the muffins on a rack to cool before serving. These taste great at room temperature. Be sure to refrigerate any leftovers. 

  6. Makes 18 muffins.