Mini Quinoa-Veggie Egg 'Muffins' - Kraft Recipes Top
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Mini Quinoa-Veggie Egg 'Muffins'

Prep Time
Total Time

12 servings

Discover how much taste can fit into a small package with Mini Quinoa-Veggie Egg 'Muffins.' Mini Quinoa-Veggie Egg 'Muffins' are a great grab-and-go dish.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Whisk eggs and milk in large bowl until blended. Add remaining ingredients; mix well.
  • Spoon into 24 mini muffin pan cups sprayed with cooking spray.
  • Bake 18 to 20 min. or until tops are puffed and golden brown. Let stand 5 min. Run knife around edges of muffin cups to loosen muffins before removing from pan.

Special Equipment Needed

Make Ahead

Prepare these delicious egg muffins over the weekend, then refrigerate until ready to enjoy during the week. Reheat in microwave before serving as part of your breakfast.


  • 12 servings

Healthy Living

Nutrition Bonus

Start your morning right with a serving of these delicious, yet low-sodium, egg muffins. Since they are made with whole grain quinoa, they can help you eat well. And as a bonus, the baby spinach and bright red peppers are a good source of both vitamins A and C.

Nutritional Information

Serving Size 12 servings
Calories 80
Total fat 4.5g
Saturated fat 2g
Cholesterol 85mg
Sodium 110mg
Carbohydrate 4g
Dietary fiber 0.7343g
Sugars 1g
Protein 5g
% Daily Value
Vitamin A 20 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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