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SideChef
Recipes
Breakfast
Quinoa Spinach Egg Cups

10 INGREDIENTS • 7 STEPS • 45MINS

Quinoa Spinach Egg Cups

Recipe

5.0

3 ratings
A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese. These tasty cups have approximately 11 grams of protein each, they freeze surprisingly well and can be picked up and eaten out of your hand like a muffin. Convenient, nutritious, snackable and full of texture and flavour is what makes these a winner.
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A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese. These tasty cups have approximately 11 grams of protein each, they freeze surprisingly well and can be picked up and eaten out of your hand like a muffin. Convenient, nutritious, snackable and full of texture and flavour is what makes these a winner.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

45MINS

Total Time

$2.53

Cost Per Serving

Ingredients

Servings
12
us / metric
Quinoa
2/3 cup
Quinoa
Frozen Spinach
1 cup
Frozen Spinach
thawed and squeezed dry
Shredded Cheddar Cheese
1 1/4 cups
Shredded Cheddar Cheese, divided
Grated Parmesan Cheese
1/2 cup

Sponsored

Galbani Parmesan Cheese
Dijon Mustard
1 tsp
Dijon Mustard
Dried Oregano
1 tsp
Dried Oregano
Garlic Powder
1/4 tsp

Sponsored

Simply Organic Garlic Powder
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Egg
12

Sponsored

Large Eggland's Best Classic Eggs

Nutrition Per Serving

VIEW ALL
Calories
174
Fat
10.4 g
Protein
11.7 g
Carbs
7.9 g
Love This Recipe?
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Quinoa Spinach Egg Cups
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers. Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave - eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.

Cooking Instructions

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step 1
Cook Quinoa (2/3 cup) as directed on package, fluff with a fork and allow to cool to room temperature.
step 2
Preheat oven to 375 degrees F (190 degrees C).
step 3
In a medium-sized bowl, stir together cooked Quinoa, Frozen Spinach (1 cup), Shredded Cheddar Cheese (3/4 cup), Galbani Parmesan Cheese (1/2 cup), Dijon Mustard (1 tsp), Dried Oregano (1 tsp), Simply Organic Garlic Powder (1/4 tsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp).
step 3 In a medium-sized bowl, stir together cooked Quinoa, Frozen Spinach (1 cup), Shredded Cheddar Cheese (3/4 cup), Galbani Parmesan Cheese (1/2 cup), Dijon Mustard (1 tsp), Dried Oregano (1 tsp), Simply Organic Garlic Powder (1/4 tsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp).
step 4
Spray nonstick muffin tray with non stick spray. Press an approximate 1/4 cup quinoa mixture into muffin tin being sure to press all the way up the sides, creating a cup.
step 4 Spray nonstick muffin tray with non stick spray. Press an approximate 1/4 cup quinoa mixture into muffin tin being sure to press all the way up the sides, creating a cup.
step 5
Crack one Eggland's Best Classic Eggs (12) into each cup, top with Shredded Cheddar Cheese (1/2 cup).
step 5 Crack one Eggland's Best Classic Eggs (12) into each cup, top with Shredded Cheddar Cheese (1/2 cup).
step 6
Bake for 16 minutes then turn oven to broil. Broil for about a minute to crisp then remove from the oven.
step 7
Using a rubber spatula or other flat device, scoop cups out of muffin tray and serve immediately and enjoy!
step 7 Using a rubber spatula or other flat device, scoop cups out of muffin tray and serve immediately and enjoy!

Tags

Breakfast
American
Gluten-Free
Brunch
Back to School
Snack
Healthy
Shellfish-Free
Fall
Vegetarian
Game Day
Quick & Easy
Vegetables
Whole Grains
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