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quinoa brekkie muffins

January 29, 2016

quinoa brekkie muffins

January 29, 2016


These breakfast muffins couldn’t get much easier and make a nice variation if you’ve got stuck eating scrambled egg on toast every morning. I say ‘breakfast’ muffins but you could eat them at any time of the day and if you make a few extra they will keep in the fridge for a couple of days which makes them a great snack as well.

Adding quinoa means you get even more protein, fibre and vitamins….winning! I usually cook quinoa once a week and I make enough for a few different recipes, such as my love yo’self bowl and my quinoa sushi

The same principle goes for the filling, I pan fried the courgette but you could use some left over roasted vegetables if you have them or some cooked salmon would work really nicely.

I hope you enjoy!

You will need:

1 x tbsp of olive/coconut oil

4 x eggs

1 x cup of cooked quinoa

1/2 an onion

1/2 courgette (zucchini)

30g goats cheese, cut into small bitesize pieces

2 x sprigs of thyme

30g salmon** optional


  • Preheat the oven to 160 degrees C. (I use fan forced)
  • Pan fry the onion in some olive/coconut oil. Add in the courgette and cook through. Put to one side.
  • Crack the eggs into a bowl and beat. Add in the courgette mix, goats cheese, thyme, quinoa and salmon and stir ingredients.
  • Line your ramekin dishes with baking paper.
  • Pour in the mixture
  • Place the ramekins into the oven and cook for 25 minutes.
  • Enjoy x x

** Feel free to have some avocado, cherry tomatoes and spinach on the side drizzled with lemon and olive oil.


Sophie Benbow

Sophie is a true advocate for health and wellness. Her conscious eating and regular fitness regime has given her knowledge that she wants to share with all of her readers. From her personal recipes to her personal style and training tips you can find it here at

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1 Comment

  • Reply Meal prep 101 - on the go - Sophie Benbow March 24, 2016 at 11:27 am

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