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
Veggie and Quinoa Egg Bites
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.