Dinner

Quinoa Spinach Egg Cups Recipe

ByJake Silas December 11, 2025December 11, 2025

Introduction

Quinoa Spinach Egg Cups are a delicious and nutritious breakfast or snack option that combines protein-packed eggs with wholesome quinoa and vibrant spinach. Easy to prepare and perfect for meal prep, these savory cups are flavorful, satisfying, and great for busy mornings.

The image shows two egg and quinoa cups on a white speckled plate, each cup having three layers: a crispy golden-brown quinoa base with visible green spinach pieces mixed in, a white egg layer in the middle, and a bright yellow melted cheese topping that slightly covers the egg whites. One egg cup is whole, while the other is cut open with a fork resting on the plate, showing the soft, runny yellow yolk spilling out onto the plate and the fluffy, moist quinoa filling underneath. In the background, more egg and quinoa cups with similar layers can be seen in a black muffin pan, while some green parsley garnish and dark wooden salt and pepper grinders sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup quinoa
5 ounces frozen spinach
1 1/4 cups shredded cheddar cheese, divided
1/2 cup grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
12 eggs

Instructions

Step 1: Cook the quinoa according to package instructions. Once cooked, fluff with a fork and allow it to cool to room temperature.
Step 2: Preheat your oven to 375 degrees F (190 degrees C).
Step 3: In a medium bowl, combine the cooked quinoa, frozen spinach, 3/4 cup shredded cheddar cheese, grated Parmesan, Dijon mustard, dried oregano, garlic powder, kosher salt, and ground black pepper. Mix well.
Step 4: Spray a nonstick muffin tray with cooking spray. Press about 1/4 cup of the quinoa mixture into each muffin cup, making sure to press the mixture up the sides to form cups.
Step 5: Crack one egg into each quinoa cup, then sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
Step 6: Bake for 16 minutes. After baking, switch the oven to broil and broil the cups for about one minute to crisp the tops. Remove from the oven.
Step 7: Use a rubber spatula or flat tool to gently loosen and remove the egg cups from the muffin tray. Serve immediately and enjoy!

Tips & Variations

For extra flavor, add diced onions or bell peppers to the quinoa mixture before baking.
To make these gluten-free, ensure the Dijon mustard and other ingredients are certified gluten-free.
Try swapping the cheddar cheese for feta or mozzarella for a different taste.
If you prefer your eggs more cooked, bake a few minutes longer before broiling.

Storage

Store leftover quinoa spinach egg cups in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave for about 30 to 45 seconds until heated through. These can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.