Quinoa Breakfast Muffins

This is a great recipe for busy people on the go, who don’t have much time in the mornings to cook a healthy breakfast. These muffins are also great for kid’s lunchboxes. Quinoa is a super food and is high in protein. Eggs will keep you feeling full throughout the morning. Vegetables increase your fibre intake and are mineral-rich. In the video, I used a six-hole muffin tin but there is enough quinoa mixture to make twelve muffins so I recommend using a twelve hole muffin tin.

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1 cup quinoa (makes 12 muffins)
2 cups of organic chicken or vegetable stock liquid
1/3 cup extra water or stock, if needed
5 eggs
Large handful of baby spinach leaves
1 cup frozen peas or other vegetables 
Sea salt to taste
Olive oil spray for greasing


1. Wash quinoa and add to saucepan with the liquid stock. Bring to the boil. 
2. Reduce heat and simmer on low for 15 minutes with the lid on. (Add salt to taste)
3. While quinoa is cooking preheat the oven to 180C. Spray muffin cases with olive oil and place in the tray.
4. Add peas and extra water or stock if it’s dry and cook for a further 5 minutes. Spinach leaves can be added to the peas too if preferred. Remove from heat when peas are bright green.
5. If you did not add spinach at step 4 then place leaves onto quinoa mixture and press down.
6. Pour egg mixture into each muffin case.
7. Bake until eggs are cooked for approximately 15 minutes. Don’t overcook.
8. Serve hot or cold.

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