Florentine Quinoa Egg Muffins

Serves: 6
Prep Time: 25 minutes
Cook Time: 15 minutes


  • ¼ cup Tiny Hero® Golden Quinoa (~½ cup cooked)
  • 1 cup spinach leaves, chopped
  • 1/3 cup grape tomatoes, sliced
  • ¼ cup yellow onion, diced
  • 2 Tbsp. fresh basil, chopped (or 1 tsp. dried basil)
  • 5 eggs
  • 2 Tbsp. milk
  • ½ cup mozzarella or swiss cheese
  • 1/2 tsp. sea salt
  • ¼ tsp. black pepper


  1. Preheat oven to 375℉. Line a muffin tin with 6 paper or silicone liners. Set aside.
  2. Bring 1 cup of water to a boil. Once water is boiling, add Tiny Hero® Golden Quinoa and continue to cook for 12 minutes. Drain using a fine mesh strainer, removing as much water as possible.
  3. In bowl, combine spinach, tomatoes, onion, and basil. Toss to mix. Divide amongst the 6 muffin liners.
  4. In that same bowl, combine the eggs, milk, quinoa, cheese, salt & pepper. Whisk until smooth.
  5. Pour the egg mixture evenly over the vegetables, about ¼-⅓ cup egg mixture per muffin.
  6. Bake in the oven for 15-20 minutes or until centers are firm and cooked through.