Quinoa Omelette Breakfast Cups

11 50 281
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Quinoa Omelette Breakfast Cups
Health Highlights


2 cup Quinoa, cooked
1 cup Egg white
2 medium egg Egg
1 cup chopped Red bell pepper
1/4 cup chopped Yellow onion
1/2 cup Cauliflower
1/2 avocado(s) Avocado
1/2 cup shredded Dairy-free cheddar cheese shreds, Daiya
1 tbsp Hot sauce
1/4 tsp Garlic salt
1 pinch Salt and pepper


1. Pre-heat your oven to 350 F.

2. Place eggs and egg whites in a bowl and whisk until blended.

3. Stir in veggies, spices, cheese and quinoa (all other ingredients).

4. Spray your muffin tin with a healthy, non-stick cooking spray.

5. Scoop quinoa omelette mixture evenly into muffin tins.

6. Place in the oven and bake for 40 minutes.

7. I had left-over mixture so I took a ramekin, filled it up with the rest and baked it alongside the muffins. It was the perfect breakfast to reheat for the next day.

8. Remove from oven and let completely cool in muffin tin.

9. Using a knife release the edges of the omelette cups and remove.

Serve and enjoy!



are a great source of protein and they contain important B-vitamins!

Nutrition Facts

Per Portion

Calories 281
Calories from fat 103
Calories from saturated fat 23.8
Total Fat 11.4 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 3.8 g
Cholesterol 95 mg
Sodium 415 mg
Potassium 540 mg
Total Carbohydrate 32 g
Dietary Fiber 5.3 g
Sugars 4.0 g
Protein 15.3 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 1.2
Milk Alternative 0.3
Vegetables 1.1

Energy sources


Meal Type(s)