Greek · Breakfast
Baked Spinach Feta Quinoa Muffins
Quinoa-and-egg muffins loaded with spinach, feta, and dill in the style of spanakopita, batch-baked for a Greek high-protein breakfast.
$
20 minsPrep
25 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
385Calories
18gProtein
18gFat
38gCarbs
2gSugar
6gFiber
580mgSodium
288mgChol
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Instructions
1
Prep
Rinse 72g quinoa, cook in 144ml water for 15 minutes, fluff and cool fully. Chop 120g baby spinach and 2 scallions. Crumble 72g feta. Zest 1 lemon. Chop 1 tbsp dill and 1 tbsp parsley. Whisk 3 eggs with 0.25 tsp salt, 0.25 tsp pepper, and lemon zest.
2
Saute
Heat a dry small pan over medium heat. Add spinach and scallions, cook 2 minutes until wilted. Tip into a sieve, press firmly to remove excess liquid.
3
Build
Fold cooled quinoa, wilted spinach mixture, feta, dill, and parsley into the whisked eggs until evenly combined.
4
Bake
Preheat oven to 180°C (350°F) and grease 4 holes of a 6-hole or 12-hole muffin tin with 1 tsp olive oil. Divide mixture evenly between holes, press gently. Bake 20–22 minutes until tops are golden and set, skewer inserted comes out clean.
5
Rest and plate
Cool in tin 8 minutes, run a knife around each muffin, lift onto a rack, cool fully. Portion 2 muffins into each of 2 airtight containers. Serve with cucumber slices or Greek salad on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 72g (2.5 oz) dried quinoa
- 3 large eggs
- 120g (4.2 oz) fresh baby spinach
- 72g (2.5 oz) feta cheese
- 2 scallions
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 medium lemon
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1 tsp extra-virgin olive oil