🥚 Quinoa + Veggie Egg Frittata Muffins

Prep-Ahead, Protein-Packed, and Perfectly Portable!

Looking for a quick breakfast that’s loaded with protein, veggies, and fiber? These Quinoa + Veggie Egg Frittata Muffins are your new best friend! Whether you meal prep for the week or need something filling on-the-go, this recipe will fuel your day — the tasty way! 💪🌱

🛒 Ingredients:

• 1½ cups cooked quinoa
• 2 cups fresh or frozen green peas (no need to thaw)
• ½ cup finely chopped green onions or chives
• ½ cup chopped herbs (such as parsley, dill, or basil)
• 1 large bell pepper, finely chopped
• 7 large free-range eggs
• ¼ to ½ tsp fine sea salt (to taste)
• ¼ tsp freshly ground black pepper

🧑‍🍳 Instructions:

Step 1: Preheat and Prep

1. Preheat oven to 400°F (200°C).
2. Grease a standard 6-cup muffin pan with avocado or olive oil, or lightly coat with cooking spray.

Step 2: Mix the Ingredients

1. In a large bowl, whisk the eggs.
2. Stir in the cooked quinoa, green peas, green onions, herbs, and chopped bell pepper.
3. Season generously with salt and pepper, and mix until fully combined.

Step 3: Fill and Bake

1. Divide the mixture evenly into the prepared muffin cups (about ⅓ cup each).
2. Bake for 15–20 minutes, or until the muffins puff up and are lightly golden on top.

Step 4: Serve or Store

1. Let the muffins cool slightly, then gently release them from the muffin pan.
2. Store in an airtight container in the fridge for up to 4 days, or freeze for later.

✅ Why You’ll Love These Frittata Muffins:

• Great for meal prep
• Packed with protein & fiber
• Naturally gluten-free
• Easily customizable with your favorite veggies and herbs

Whether you’re rushing out the door or enjoying a lazy morning, these Quinoa & Veggie Frittata Muffins make clean eating easy and delicious! 🧁🌿