Patty Failla

By Patty Failla



These Egg Muffin Quinoa Cups are poppable, gluten free and packed with protein.  They make for a perfect, quick and easy breakfast or snack.


Makes 12 servings

– 2 cups cooked quinoa (about 3/4 cup uncooked)

– 4 or 5 large eggs

– 1/2 cup cooked diced protein i.e. ham, turkey, chicken, bacon

– 1/4 cup chopped spinach

– 1/4 cup diced onion

– 1/4 cup diced red pepper

– 1/4 cup cheddar cheese

– 1/4 cup parmesan cheese

– 1/4 cup full fat coconut milk

– salt and pepper to season


Preheat oven to 350 degrees. Combine all ingredients in large bowl to mix. Prepare muffin tin with coconut oil so the egg cups do not stick. Bake in oven for 20-25ish minutes – until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the muffin tin.

These are great to add to your food prep day! They can easily be popped in the microwave and reheat wonderfully to the fresh out the oven taste! They even freeze well. When storing, be sure to allow them to cool completely before storing in an airtight container.