Quinoa Veggie Eggins

Hi blog. Wow, it feels nice to write about my cooking again. I should really start to do this more often.

I just made these egg muffin things based off a recipe I saw online and I would like to share my version with you.

To make mine, you’ll need:
8 eggs (I used Rowe Farms brand)
1 cup organic quinoa
1 zucchini, diced
2 peppers, diced
1/4 red onion, diced
1 garlic clove, chopped
Coconut oil to grease the muffin tins

First, prepare the quinoa as normal and chop the veggies.


Next, grease the muffin tin with coconut oil.

Then, put an equal amount of the veggies into each of the sections, followed by a tablespoon (or so) of quinoa.

Next, beat the eggs and pour a bit of the mixture into each of the sections.
*Note: I didn’t measure any of this*

Then bake at 350 for 15 minutes until you see the edges turn brown.

Cool and serve.


These are amazing to take on the road if you’re in a hurry, especially in the mornings.

Also, it’s best to keep these in the fridge for up to 3 days.

Feel free to add any other veggies or spices. I’m basic (sometimes), so I like to keep things simple.

What are your favourite quick breakfast recipes? Share them below- I’d love to give them a try!

~ Xo, PG.



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