Quinoa Breakfast cups

These breakfast cups are the perfect way to perk up your morning. I made them this morning for breakfast and they sustained me longer than my usual breakfast cup. I usually make egg whites, spinach, Daiya and some bell peppers in my omelette cups. Here’s what my Spinach Cheese Omelette’s look like. And yes, that’s Frank’s Hot Sauce. I use it on almost everything 🙂


Now here’s what the Quinoa Omelette Breakfast cups look like. As you can tell, they are much heartier and believe me I could tell today. I wasn’t hungry as quickly. I ate exactly what was on the plate and I was stuffed. Well of course I added some Frank’s hot sauce to it.

As with anything like this I just use whatever vegetables I have in my fridge so feel free to use what you would like. I am glad that I had two heads of cauliflower so I thought to use it. It added a bit of texture. I did forget to add the spinach that I had diced up though. What I’m trying to impress upon you is, don’t be shy…be adventurous with this wonderful omelette and try adding things that you wouldn’t normally add to a traditional omelette (like  Enoki mushrooms).

Prep time: 10 minutes. Cooking time: 40 minutes.

Yields: 8 Regular cups


  • 1 cup Quinoa, cooked and cooled
  • 3 whole eggs (if you use egg whites, use 2 cups or you could do a blend of the egg whites and whole eggs)
  • 1 cup Cauliflower, diced
  • 1 cup Bell peppers (yellow and red), diced
  • 1/2 cup Enoki mushroom, diced
  • 1/c cup Scallions, diced
  • 1/2 cup Daiya cheddar
  • 1 Tbsp Frank’s Red Hot Sauce
  • 1 Tbsp Black Pepper, ground (I only used ground pepper. It doesn’t need any salt but use it if desired)


  1. Preheat oven to 350 degrees.
  2. Whisk eggs until blended.
  3. Stir in all other ingredients. (Veggies, cheese, quinoa and spices).
  4. Spray muffin tin with healthy, non-stick cooking spray. (I use a soy one).
  5. Scoop quinoa omelette mixture into muffin tins.
  6. Place in the oven and bake for 40 minutes.
  7. Let cool for 5 minutes before serving.

If you wanted to double up on the Quinoa then you would have more muffins and possibly some leftovers for another breakfast. I want to thank Amy Layne for the idea to add Quinoa to my breakfast cups. It was a nice addition to my morning. I know that you will enjoy these Quinoa Breakfast Cups as much as I did.



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