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Quinoa Spinach Egg Cups Recipe

★★★★★

4.4 from 142 reviews
  • Author: Jake
  • Total Time: 37 minutes
  • Yield: 12 egg cups 1x
  • Diet: Gluten Free

Description

These Quinoa Spinach Egg Cups are a nutritious and protein-packed breakfast or snack option. Featuring a crispy quinoa and cheese crust filled with egg and spinach, they offer a delicious, gluten-free, and vegetarian-friendly way to start your day. Easy to prepare and perfect for meal prepping, these cups combine the nutty flavor of quinoa with savory cheese and wholesome greens.

Ingredients

Scale

Main Ingredients

  • 2/3 cup Quinoa
  • 5 ounce Frozen Spinach
  • 1 1/4 cup Shredded Cheddar Cheese (divided: 3/4 cup for mixture, 1/2 cup for topping)
  • 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

  1. Cook Quinoa: Rinse 2/3 cup quinoa under cold water to remove bitterness. Cook according to package instructions, usually by simmering in water until tender. Once done, fluff the quinoa with a fork and set aside to cool to room temperature to prevent scrambling the eggs later.
  2. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the egg cups.
  3. Mix Ingredients: In a medium bowl, combine the cooked and cooled quinoa with 5 ounces of frozen spinach (thawed and drained), 3/4 cup shredded cheddar cheese, 1/2 cup grated Parmesan cheese, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Stir thoroughly to ensure an even mix.
  4. Prepare Muffin Tin: Spray a nonstick muffin tray with cooking spray. Press about 1/4 cup of the quinoa mixture into each muffin cup, pressing up the sides to form a cup shape that will hold the egg filling.
  5. Add Eggs and Top: Crack one egg into each quinoa cup. Then evenly sprinkle the remaining 1/2 cup shredded cheddar cheese over the top of each egg.
  6. Bake and Broil: Place the muffin tin in the oven and bake at 375°F for 16 minutes, or until the egg whites are set but yolks are still slightly soft. Switch the oven to broil and broil for about one minute to crisp the tops slightly. Watch carefully to avoid burning.
  7. Serve: Use a rubber spatula to gently loosen and remove the egg cups from the muffin tin. Serve immediately for the best texture and flavor. Enjoy your healthy and savory quinoa spinach egg cups!

Notes

  • Make sure to drain and thaw frozen spinach well to avoid excess moisture in the mixture.
  • These egg cups can be stored in the refrigerator for up to 3 days and reheated for a quick breakfast.
  • You can substitute cheddar cheese with other cheeses like mozzarella or feta based on preference.
  • For a spicier version, add a pinch of red pepper flakes to the mixture.
  • Use a silicone muffin tray for easier removal of the cups without sticking.
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: quinoa egg cups, spinach egg cups, healthy breakfast, gluten free breakfast, baked egg cups, protein breakfast

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Find it online: https://platedbyjake.com/quinoa-spinach-egg-cups-recipe/