Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

Healthy Quinoa Veggie Egg White Cups for a Grab and Go Breakfast

These healthy Quinoa Veggie Egg White Cups are low in calorie, high in protein and fiber, and they’re delicious. Not to mention you can make them one day and then have your grab and go breakfast for the rest of the week ready at your fingertips.

Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

For a while now I’ve been noticing that egg cups and eggs baked in muffin tins have become all the rage. It was after watching a particular video on Facebook that I decided to make my own.

The difference you may notice in mine is that I added quinoa to the mix because I’d had some leftover in the fridge and I thought it would be a tasty (and healthy) addition to an already tasty and healthy breakfast option. May I now introduce Healthy Quinoa Veggie Egg White Cups for your eating enjoyment!

Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

The ingredients you’ll need to make these Healthy Quinoa Veggie Egg White Cups are pretty basic. Finely chopped fresh broccoli, finely chopped red bell pepper, minced shallots, egg whites (I buy them in a carton), pre-cooked quinoa and brown rice combo (or plain quinoa), shredded cheddar cheese, salt, and black pepper. You’ll also need a muffin tin, muffin tin liners (optional), cooking spray, a cutting board and chef’s knife, and finally, a small bowl and some damp paper towels.

Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

The veggies I chose for my Quinoa Veggie Egg White Cups are the veggies I had on hand in my fridge. You, however, may use whatever your favorites are, or whatever veggies you have in your kitchen. These are an especially good thing to make when it’s time to clean out the fridge of leftovers and to use up bits and bites of items that might otherwise get tossed.

Also, if you’re not specifically a fan of egg whites alone, feel free to use the entire egg (yolks included), or perhaps do a mix of both. Remember, there are no rules here. Use whatever you like, and tailor these to your and your families tastes buds. The only rule of thumb I would caution you about is when you’re preparing your veggies, finely chop them as they’ll be going into muffin tins and in this case, size does matter.

Let’s make Healthy Quinoa Veggie Egg White Cups. They’ll be ready in a jiffy!

Finely chop approximately 3 cups of your favorite assorted veggies. I used broccoli, red bell pepper, and shallots.

How to make Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

Place the vegetables in a medium microwave-safe bowl along with salt and pepper. Cover the bowl with a damp paper towel and microwave for approximately 60 seconds on medium/high power to soften, slightly. Prepare a muffin tip by spraying liberally with cooking spray.

How to make Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

Add approximately 1½ tablespoons of pre-cooked quinoa or brown rice/quinoa into the bottom of each muffin cup (muffin liners are optional). Top the quinoa with approximately 1½ tablespoons of the pre-cooked vegetables. Fill each muffin cup with egg white until just shy of the top.

How to make Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

OR, scramble entire eggs (including yolks), or a mixture of entire eggs, and egg whites, and fill each muffin cup until just shy of full.

How to make Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

Place the muffin tin into a preheated 350-degree oven for 15 minutes. Remove the muffin tin from the oven and sprinkle each cup with shredded cheddar cheese. Return the muffin tin to the oven and continue cooking for an additional 5-7 minutes. Remove. Cool slightly, and serve.

How to make Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

These will hold in the refrigerator (covered) for 3-4 days. To reheat, wrap each egg cup loosely in a damp paper towel and microwave for 40 seconds on medium/high.

Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

For additional savory egg and egg white breakfast recipes I’ve shared in the past, please click on the following titles for;

Low-Calorie Egg White Omelet with Asparagus

Hard Boiled Egg Stuffed Biscuits

Hash Brown Breakfast Pizza

5 from 1 vote
Healthy Quinoa Veggie Egg White Cups
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
These healthy Quinoa Veggie Egg White Cups are low in calorie, high in protein and fiber, and they're delicious. Not to mention you can make them one day and then have your grab and go breakfast for the rest of the week ready at your fingertips.
Course: Breakfast, egg cups
Cuisine: healthy, high protein
Keyword: egg white cups, quinoa veggie egg white cups
Servings: 12 egg cups
Calories: 105 kcal
Renee - Kudos Kitchen: Renée - Kudos Kitchen
Ingredients
  • 1½ - 2 cups broccoli finely chopped
  • ½ cups red bell pepper finely chopped
  • 3 tablespoons shallots minced
  • 2 cups brown rice quinoa mix pre-cooked and cooled
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • cups egg whites or eggs (with yolks), and egg whites mixed
  • 1 cup cheddar cheese shredded
Instructions
  1. Preheat oven to 350-degrees.
  2. Add the finely chopped vegetables to a medium-sized microwave bowl along with the salt and pepper.
  3. Cover the bowl with a damp paper towel and microwave on medium/high power for 40-60 seconds. Set aside.
  4. Prepare a muffin tin by spraying liberally with cooking spray. OR add muffin tin liners and spray with cooking spray.
  5. Divide the pre-cooked quinoa between the muffin cups.
  6. Divide the pre-cooked veggies between the muffin cups.
  7. Top each with the eggs, until just shy of full.
  8. Place in a preheated oven for 15 minutes.
  9. Remove from the oven and top with shredded cheese.
  10. Return to the oven and continue cooking for an additional 5-7 minutes or until the eggs are completely set.
  11. Remove the tin from the oven and cool slightly.
  12. Run a paring knife around each muffin cup to loosen (if needed).
  13. Serve hot.
Recipe Notes

tools and equipment:

muffin tin, muffin liners (optional), medium bowl, paper towels, cutting board, chef's knife, measuring cups and spoons, cooking spray

Nutrition Facts
Healthy Quinoa Veggie Egg White Cups
Amount Per Serving (1 egg cup)
Calories 105 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 339mg 14%
Potassium 166mg 5%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 9g 18%
Vitamin A 5.8%
Vitamin C 9.9%
Calcium 7.8%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.

Healthy Quinoa Veggie Egg White Cups for Breakfast - www.kudoskitchenbyrenee.com

I hope you’ve enjoyed this recipe for Healthy Quinoa Veggie Egg White Cups as much as I’ve enjoyed bringing it to you. Should you have any questions regarding this, or anything else you’ve seen on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!

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6 Comments

  1. I love that you added quinoa! That’s a great protein by itself 🙂

  2. Wow this looks amazing, a wonderful breakfast idea to try out!

  3. Jeremiah Whitten (me)

    Yummmmm! Do you have an approximate calorie count?

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