Make-Ahead Breakfast: Green Eggs & Quinoa Muffins

The Recipe ReDux, aka September 21st, snuck up on me this month. With studying (and passing!) my RD exam and starting a new job, the end of August and beginning of September flew by. Luckily, I had a post ready to go that fits into this month’s theme perfectly.

September’s Recipe ReDux challenge is to “Share your tips and tricks for making one – or more freezer meals.” I’m always eating breakfast on the go and I wanted a healthy and filling breakfast that I could grab from my freezer and pop in the microwave in the morning. Loaded with vegetables and protein, these Green Egg & Quinoa Muffins fit the bill! Since they are packed with kale and broccoli, they are perfect for anyone who wants to eat their green veggies in the morning. If you can’t go for veggies in the morning, try them for lunch or dinner. Pair them with some healthy sweet potatoes and you have a delicious well-balanced meal with veggies, whole grains, lean protein, and a starch. Make all 15 and freeze the extras. Microwave them straight from the freezer for 1-2 minutes for a healthy breakfast on-the-go.

green quinoa muffins 1


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A healthy make-ahead breakfast: Green Eggs & Quinoa Muffins

Green Eggs & Quinoa Muffins

Make ahead high-protein healthy breakfast for busy mornings. 

Servings 15 muffins


  • 1/2 cup of quinoa
  • 1 cup of water
  • ½ medium red onion diced
  • 3 cloves of garlic minced
  • 1 ½ cups of chopped kale
  • 1 cup of chopped broccoli
  • 6 eggs
  • ¼ cup of sharp cheddar cheese grated or chopped into small pieces
  • ½ teaspoon of salt
  • Pepper to taste
  • Cooking spray


  1. Add the quinoa and water to a pot and bring to a boil. Once it reaches a boil, lower the heat and simmer for 15-20 minutes. All of the water will be absorbed when the quinoa is done.
  2. Preheat the oven to 350 degrees F.
  3. Combine the onion, garlic, kale and broccoli in a bowl. Add the cooked quinoa to the bowl and stir.
  4. In a separate bowl, whisk all of the eggs.
  5. Add the egg mixture, cheese, salt, and pepper to the vegetable mixture. Stir to combine.
  6. Use cooking spray to coat a muffin pan. Evenly pour the muffin mixture into the pan. Bake for 15-20 minutes.  It should make about 15 muffins.

green quinoa muffins 2


  • Reply
    September 21, 2015 at 6:57 am

    I love this idea for savory muffins! These are the perfect grab n’ go breakfast!

  • Reply
    September 21, 2015 at 4:07 pm

    Wahoo! Congrats!!!!!! Isn’t it the best feeling having that test behind you?! & these muffins look delish! Plus it’s totally Dr Seuss-esq

    • Reply
      Nutrition a la Natalie
      September 28, 2015 at 8:46 pm

      HA! Dr. Seuss was my favorite author as a kid…and healthy food should be fun, right?!

  • Reply
    September 21, 2015 at 4:47 pm

    Egg muffins are a favorite in our house. I’m definitely trying your recipe.

  • Reply
    Lauren @ Eating with a Purpose
    September 21, 2015 at 10:21 pm

    Love all the green veggies 🙂 Great grab and go idea!

    • Reply
      Nutrition a la Natalie
      September 22, 2015 at 3:46 pm

      Breakfast is the most important meal of the day, but also the most rushed meal of the day. Grab and go items are a must!

  • Reply
    September 22, 2015 at 10:08 am

    These look fantastic — so healthy, delicious and simple for even the busiest! Can’t wait to try, and to share the recipe as well. Also, huge congratulations on your big news x2… BRAVO!

    • Reply
      Nutrition a la Natalie
      September 22, 2015 at 10:15 am

      Many thanks! These were so easy to make and I felt good about having a healthy on the go breakfast option, rather than grabbing something store boggy and sugary!

  • Reply
    Jessica Levinson (@jlevinsonrd)
    September 22, 2015 at 10:23 pm

    These remind me of my veggie & bean quinoa bites, which I totally need to make and freeze a batch!

  • Reply
    Marisa | Marisa Moore Nutrition
    September 22, 2015 at 10:23 pm

    Congrats on passing the RD exam!

    I love everything about these muffins. I love to make quinoa patties with leftover greens but your method saves a patty making, standing over the stove step. Must try!

    • Reply
      Nutrition a la Natalie
      September 28, 2015 at 8:44 pm

      YES, and my patties always fall apart! The muffin tin makes sure these stay together.

  • Reply
    September 22, 2015 at 11:12 pm

    Congrats on becoming an RD!! These breakfast muffins sound amazing and loving that quinoa in there 🙂 I could eat these all day!

    • Reply
      Nutrition a la Natalie
      September 28, 2015 at 8:43 pm

      Thank you so much! The quinoa make them very hearty and packed with protein. They are definitely worth a try!

  • Reply
    November 19, 2015 at 3:29 pm

    Congrats on becoming an RD! I’m currently a student at University of Alabama and love it!
    These look great but I’m wondering what I can use in place of kale.

    • Reply
      Nutrition a la Natalie
      November 19, 2015 at 5:00 pm

      That’s so great to hear. Yes, you could use any leafy green, like spinach, swiss chard, or collard greens.

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