Quinoa Pizza Egg Muffins

Kids will dig the fun factor of picking their own mix-ins and parents will love the nutrition content of this easy-to-make lunch. Made with[ traditional pizza toppings, these pizzas are also easy to modify based on your kids' imaginations; let them add their favorite cheese, seasonings and vegetables.]

Total Time:
1 hr 10 min
15 min
5 min
50 min

12 servings

  • 1/2 cup quinoa, rinsed
  • 1 cup cherry tomatoes
  • 1/2 medium sweet onion
  • 1/2 cup pitted kalamata or black olives
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon dried Italian seasoning
  • 8 large eggs
  • 1 cup shredded mozzarella
  • 1/4 teaspoon salt
  • Preheat the oven to 350 degrees F. Place 12 silicone muffin cups on a baking sheet, and set aside until ready to use.

  • Combine the quinoa with 1 cup water in a medium saucepan and set the pan over high heat. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa is cooked through and the water is absorbed, about 15 minutes.

  • While the quinoa is cooking, slice the tomatoes, finely chop the onion and olives and set aside. Then heat a skillet over medium heat, add the oil and onions, and saute for 2 minutes. Add the tomatoes, olives and Italian seasoning to the onion mixture and saute for another minute. Turn off the heat, and set aside.

  • Crack the eggs into a medium mixing bowl, and mix with a whisk or hand beater until well combined. Add the cooked quinoa, vegetable mixture, cheese and salt to the eggs, and stir to combine.

  • Pour the mixture in to silicone muffin cups, dividing equally, and bake until the eggs are set and the muffins are a light golden brown, 30 minutes.

  • Allow the muffins to cool for 5 minutes before serving. Egg muffins may be kept in the refrigerator and eaten cold, or reheated in the microwave.

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