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Make-Ahead Breakfast Recipe

Make-Ahead Breakfast Recipe

Quinoa Veggie Egg Cups

By Natalie Bickford, MS

These cute little egg cups are the perfect make-ahead, savory, high protein breakfast to whip up during your next Sunday meal prep!

We personally know how hard it can be to fit in a nourishing breakfast on weekdays. In our own homes having breakfast prepped in advance helps us start the day feeling less rushed and stressed. Remember how important it is to reduce stress to improve digestion?! 

This recipe is flexible to suit your tastebuds. I used mushrooms and spinach, but feel free to improvise with other veggies or, even better, use up leftover roasted veggies!

The recipe only makes six, but can easily be doubled to make a full dozen! The next time you're making our Thai Quinoa Salad to impress your guests, cook extra quinoa to save time. 

PS - Our other fave quick breakfasts are now available on our Shop. Check out Picky Performance Oatmeal and Performance Granola (new!). These recipes were developed in collaboration with Elyse (meaning they meet her high standards!). 

Quinoa Veggie Egg Cups

Makes 6

Ingredients:
For the quinoa crust:
¼ cup quinoa (or about 3/4 cup leftover cooked quinoa)
1 egg
½ tsp dried oregano
¼ tsp salt

For the filling:
1 tbsp extra-virgin olive oil
2 cups sliced mushrooms
1 cup spinach, packed
1 clove garlic, chopped (or sub 1 tsp garlic powder)
¼ tsp salt
3 tbsp crumbled feta (optional)
6 eggs

Instructions:
Preheat the oven to 350F. Line a 6 or 12-cup muffin tin with 6 parchment muffin cups or grease well with coconut oil.

Add the quinoa to a small pot with ⅓ cup of water. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Transfer to a mixing bowl and let it cool for a few minutes.

Meanwhile, in a large skillet, warm the olive oil over medium heat. Add the mushrooms and sauté until softened, about 5 minutes. Stir in the spinach, garlic and salt and cook for 1 more minute, or until the spinach has wilted. Remove from heat and stir in the feta, if using.

Add the egg, oregano and salt to the quinoa and mix thoroughly to combine. Diving the mixture in heaping tablespoons between the 6 muffin cups.

Divide the veggie mixture in an even layer on top of the quinoa, leaving room for the egg on top. Crack an egg on top of each one and sprinkle with a little salt.

Bake for 20-25 minutes, or until the eggs are set and cooked to your liking. Allow to cool before storing in an airtight container in the fridge.

To reheat, pop them into the microwave until warmed through, about 15 seconds.




Recipe and photos by Natalie Bickford

Natalie is a nutritionist and personal chef in Portland, OR who specializes in women's health and sports nutrition. She loves creating simple, nourishing meals and recipes to fuel your life. Find Natalie at nataliecooks.com. 

 

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