Baby Food/ Breakfast/ Recipes/ Vegetarian

Quinoa Kale Egg Muffins

Quinoa Kale Egg Muffins Hey hey!

I asked on Instagram stories yesterday what kinds of recipes you guys would like to see more of and the overwhelming response was a) slow cooker recipes and b) toddler/baby friendly recipes. Well, okay then! We can work with that. It turns out those are the two recipe types that I am also searching for because let’s get real — there just aren’t enough hours in the day and I don’t have time to be a slave to the stove with two little ones running around. Amen?

I’ve made these egg muffins now a few times and am very excited to finally share the recipe with you guys today! These are LUKE’S favorite (yup, my seven month old!) and they are also easily packed into preschool lunches or eaten as an energy boosting midday snack yourself. Did I mention they are an absolute breeze to throw together?

breakfast egg muffins recipe

I love how wholesome these little muffins are. Call them muffins, frittata, quiche, egg cups…call them whatever you want. They are perfect for breakfast on the go and the only ingredients are eggs, kale, quinoa and shredded cheese. I used mozzarella because that’s what I had on hand, but you could also get crazy with feta, goat or cheddar.

Healthy quinoa breakfast muffins

We’ve been doing a modified version of babyled weaning with Luke (he has both purees and “finger food” on a daily basis) and these have been the biggest hit thus far. I thought they would be messier, actually, with the quinoa and all, but it’s actually not bad. And it takes him a little bit to eat one so that buys me some extra time as well. 😉

I hope you guys like these! I have been making a batch a week to keep on hand in the fridge and love how versatile the recipe is. I’ve also made them using zucchini instead of kale…and next time I might try spinach and goat cheese. Let me know what fun varieties you come up with!

Quinoa Egg Breakfast Muffin Recipe

Print
Quinoa Kale Egg Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Breakfast
Servings: 8 muffins
Ingredients
  • 1/2 bunch kale finely chopped, about 1/2 cup
  • 3 eggs
  • 1/3 cup dry quinoa
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp garlic salt
Instructions
  1. Combine the dry quinoa in a small saucepot with 2/3 cup water and bring to a boil. Simmer for 10 minutes, or until quinoa is done. Fluff with a fork.


  2. Preheat the oven to 350.

  3. Place the cooked quinoa in a large bowl. Add the eggs, cheese, finely chopped kale and garlic salt. Beat well until combined.

  4. Divide mixture into greased muffin tins (make sure you really grease these well. I used olive oil!). 

  5. Bake for 20 minutes or until puffy and golden. Let cool 10 minutes before removing from muffin tin.

Pin It

You Might Also Like

17 Comments

  • Reply
    carrie this fit chick
    March 7, 2017 at 6:44 am

    Yummy!!! These would be great for breakfast on the go or for a quick snack to pack!

  • Reply
    Emily
    March 7, 2017 at 8:50 am

    It may just be my computer, but the pictures are HUGE and take over my screen. Is this just me?

    They sound yummy though!

    • Reply
      shar y
      March 7, 2017 at 9:13 am

      They are big on my computer, also. I actually cannot even see much, it is all a blur.

      • Reply
        jenna
        March 7, 2017 at 9:31 am

        What browser are you using? Can you email me a screenshot? Jenna@eatliverun.com

        • Reply
          Emily
          March 7, 2017 at 2:42 pm

          I am on Internet Explorer and am embarrassed to admit that I have no clue how to screen shot from my desktop!!

        • Reply
          Lauren
          March 7, 2017 at 5:35 pm

          It happens on internet explorer for me, but not in Chrome.

    • Reply
      Ashley
      March 8, 2017 at 12:25 pm

      I have the same issue!

  • Reply
    Christina @ montessoriishmom.com
    March 7, 2017 at 8:51 am

    These sound great! We’re gearing up to start baby led weaning in a few weeks so I’m looking for recipes and these sound perfect!

  • Reply
    Celia @ Chicago Jogger
    March 7, 2017 at 11:03 am

    Yum! These look so good. I have a 3.5 month old and I’m hoping to also use a combo of baby led weaning and purees. Still need to read the BLW book!

  • Reply
    Katie @ Live Half Full
    March 7, 2017 at 11:41 am

    These look great! I love to make recipes like this to keep in my freezer for my son. Currently we have banana spinach muffins, mac’n’cheese muffins and chicken veggie meatballs in the freezer. Looking forward to adding these to my stash!

  • Reply
    Andrea | Juniper & Rye Kitchen
    March 7, 2017 at 12:34 pm

    Do you ever put cottage cheese in your egg muffins? I don’t love cottage cheese on it’s own but I LOVE putting it my egg muffins. Adds some additional protein and UMPF (very official word!) to them. Highly recommend!

  • Reply
    Cindy
    March 8, 2017 at 6:52 pm

    Cannot wait to try these, these look yummy-healthy and filling.
    I missed your blog -your recipes-your writing I am just so glad to see you return. Congratulations on your second beautiful son! Happy 2017!

  • Reply
    Katie Guenther
    March 9, 2017 at 6:21 am

    I made these yesterday for my 15 month old and she loves them! So easy to put together and so tasty. Thanks, Jenna!

  • Reply
    Jennifer
    March 17, 2017 at 7:53 am

    I made these yesterday and my picky 17 month old loved them! It’s so hard to get her to eat any sort of veggies so this felt like a major victory! I ate some myself for breakfast today and really enjoyed them. Overall a win in our house. Can’t wait to see more toddler friendly recipes!

  • Reply
    Julie
    June 26, 2017 at 4:06 pm

    Jenna, I am happy that you’re back in blogland. The site looks beautiful, and I’m looking forward to more of your delicious meals in my home!
    You were not exaggerating: these ARE easy to make.. and they turned out delicious. I’ve been pairing them with a smoothie for breakfast every day. Thank you for sharing!

  • Reply
    Caron Zell
    July 19, 2017 at 6:03 am

    Have you ever tried freezing these? I am on the search for some healthy postpartum snacks that I can store in the freezer and easily warm up…

  • Reply
    Back to School - Tried and True Breakfast Ideas for Everyone!
    August 2, 2017 at 4:59 am

    […] Get ahead of the game and make a Breakfast Casserole!! This Hashbrown and Spinach Egg Casserole is amazing. Even better, pour the mixture into muffin tins for quick on the go breakfast bites or protein snacks! Another recipe here. […]

  • Leave a Reply