Quinoa Egg Muffins (Gluten Free)

Side view of 6 quinoa egg muffins on top of rack.

These quinoa egg muffins make a delicious, protein-packed gluten free breakfast or satisfying snack. They are made using cooked quinoa and a handful of pantry ingredients. Easy to make, nutritious and ready in 40 minutes!

Course Breakfast, Brunch, Snack

Cuisine gluten free, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 135kcal

Author Monika Dabrowski

Equipment

6-hole muffin pan

Ingredients

6 large eggs
10 tablespoons quinoa cooked, see *Notes below
⅓ cup cheddar cheese coarsely grated
6 tablespoons sour cream
⅓ teaspoon fine sea salt plus pepper to taste
2 tablespoons rice/quinoa flour
½ teaspoon baking powder ensure it's gluten free, if required
4 tablespoons scallions/spring onions finely chopped

US Customary - Metric

Instructions

Preheat the oven to 350F/180C/160 fan/gas mark 4. Grease a 6-hole muffin pan using either a little butter (approx. 1 teaspoon) or cooking spray and set aside (I used butter).
Whisk eggs: Whisk together the eggs and sour cream until smooth.
Add quinoa: Add the cooked quinoa, cheese, scallions, salt and pepper and whisk until thoroughly incorporated.
TIP: If cooking the quinoa from raw rinse it first (to avoid potential bitterness) then boil in salted water according to packet instructions. Drain (if needed) and set aside to cool completely before using.
Add flour: Add the flour and baking powder and gently stir in using a whisk just to combine (do not overstir the batter).
Bake: Spoon the mixture into the prepared pan and bake in the centre of the oven for 30 minutes. Remove from the oven and set aside for about 10 minutes before serving.

Notes

*Use 10 level measuring tablespoons. If cooking the quinoa from raw use approx. ¼ cup/50g (rinse before cooking).
To save time I recommend cooking the quinoa ahead (unless using ready-cooked store bought quinoa).
Cooked quinoa can be refrigerated, covered, for up to 3 days.
Do not overstir the batter (once you've added the dry ingredients).
Leave the muffins to cool in the pan for 10 minutes before serving.
Refrigerate leftover quinoa egg muffins, covered, for up to 2 days. For a fluffier texture microwave for a few seconds before serving.
Freeze for up to 3 months.
Preparation time does not include the time needed to cook the quinoa.

Nutrition