These Quinoa Frittata Muffins are a healthy, quick, and easy breakfast meal prep option! Packed with vegetables and healthy quinoa and completely satisfying. This quinoa recipe is a family favourite!
Another goody from The Forest Feast cookbook. This was the most surprising recipe I’ve tasted from this cookbook.
And, let me tell you how easy it is!! Grated or chop a couple of items, mix with eggs, and bake … voila! Breakfast for a group in no time flat.
I make this and reheat the muffins as I need them (read: I make these and save them in the fridge to reheat for my kids breakfasts).
I adapted this recipe to fit the tastes of my family. I’ve added some suggestions below an alternates if the recipe below isn’t perfect for you.
Also, feel free to use this as a starting off point. You can take out and replace the veggies and cheese as you see fit. The correct answer is the one that works best for you.
How to cook quinoa:
I often use my rice cooker to make quinoa. It’s the easiest and most hands off way to get a fluffy finish.
With any quinoa recipe, the quinoa needs to be heavily rinsed with cold water. From there my family and I all prefer if the quinoa is made with either vegetable or chicken broth in lieu of straight water. This gives the quinoa a lot more flavour.
The steps for cooking quinoa on the stove are pretty straight forward. Quinoa plus water and around 15-18 minutes with the lid on.
Be sure to fluff the quinoa with a fork as soon as it’s finished cooking. This helps keep the light and fluffy texture.
More easy meal ideas to incorporate quinoa into everyday recipes:
- Squash and White Bean Soup with Herbed Quinoa
- Quinoa Banana Bread
- Quinoa Fried Rice
- Mango and Quinoa Salad with Nuts
These Quinoa Frittata Muffins are a healthy, quick, and easy breakfast meal prep option! Packed with vegetables and healthy quinoa and completely satisfying. This quinoa recipe is a family favourite!
- 3/4 cup cooked quinoa (approximately 1/4 cup uncooked)
- 2 slices cooked bacon, finely chopped
- 1 medium zucchini, trimmed and grated
- 1/4 medium red bell pepper, finely chopped
- 3 large eggs
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 1/2 tsp garlic powder
- 1/3 cup crumbled feta
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Preheat oven to 350° F.
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Mix all ingredients together and spoon into a greased muffin tin (or use paper liners).
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Bake for 20-25 minutes, until the egg is firm. Remove from oven and allow to cool for 5 minutes before serving.
Optional alternates for additions/toppings: 2 slices of chopped cooked ham or sausage, topped with pecans, Halloumi cheese, finely chopped broccoli, etc.
Enjoy! xo
Thai Risotto