Veggie and Quinoa Egg Bites

Egg muffins, sous vide egg bites, and similar products are popping up everywhere – from grocery stores to coffee shops – and for good reason! They’re the perfect “fast food”: convenient, satisfying, and packed with nutrition.

In this version, the quinoa adds an extra boost of nutrition to go along with the colorful veggies. My family and I have been big fans for years, affectionately calling them “egg pucks.” Sometimes we’ll tuck one inside a toasted English muffin or serve them with avocado slices and a drizzle of Truff hot sauce.

I highly recommend using silicone muffin trays for easy release. These egg bites keep well in the fridge for several days or can be frozen and reheated for a quick breakfast. They’re one of my favorite make-ahead options for a busy week – or even to pack in a cooler for a weekend away. On our last ski trip, it was such a treat to warm these up before heading out to the slopes!

I hope you try these and love them!

Happy cooking,

Christina

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Veggie and Quinoa Egg Bites

These veggie and quinoa egg bites are a wholesome way to start the day. Easily adaptable with whatever vegetables you have on hand or omit the quinoa and double the veggies if you prefer. Either way, they’re a nutrient-packed favorite in our house.

Course: Breakfast

Keyword: egg bites, quinoa, vegetable

Servings: 6 servings

Author: Christina Shoup

Equipment

• Silicone muffin pan is helpful, but not necessary

Ingredients

• 1 cup cooked quinoa see note below
• 2 cups diced, cooked mixed vegetables such as red bell pepper, mushrooms, onion, zucchini vegetables can be roasted at 400° for 20 minutes or sautéed in a pan with olive oil until tender
• 12 eggs can use half egg whites, if desired
• 2 tbsp whole milk or half and half
• ½ tsp garlic powder
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp hot sauce
• ½ cup crumbled feta or any shredded cheese

Instructions

• Preheat the oven to 325°. Use silicone muffin pan or prepare two 12-cup muffin pans by greasing with oil.
• In a medium bowl, whisk the eggs, milk, garlic powder, salt, pepper and hot sauce.
• Divide the egg mixture among the muffins cups and top with a pinch of feta or shredded cheese.
• Fill the muffin pans with about 1 tbsp of quinoa and 1 tbsp of the mixed vegetables. Bake for about 20-25 minutes until the egg is set and pulls away from the sides.

Notes

To make the quinoa:

Thoroughly rinse ½ cup of quinoa in a mesh strainer.  In a small saucepan, heat a drizzle of olive oil over medium-low and add rinsed quinoa.  Stir the quinoa while it dries out and toasts for a minute or two, then add about a cup of water or desired broth and a pinch of kosher salt.  Bring to a boil, then cover the pot and turn down heat to a bare simmer.  Cook for 15 minutes, remove from heat and let stand for 5 minutes before fluffing with a fork. 

Reheating instructions:

• Microwave: Place 1–2 egg bites on a microwave-safe plate. Cover lightly with a damp paper towel to prevent drying out. Heat for 30 – 45 seconds, or until warmed through.
• Toaster oven: Preheat to 325°F. Place egg bites on a small baking tray and heat for 8 – 10 minutes until warm.
• Air fryer: Preheat to 300°F and heat for 3 – 5 minutes until warmed through.