Quinoa Kale Egg Muffins

Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 muffins


  • 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


  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.