Quinoa Omelette Breakfast Cups

10 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
1/4 cup chopped Yellow onion
1 cup chopped Red bell pepper
1/2 cup Cauliflower (chopped, or riced)
1/2 avocado(s) Avocado (chopped)
1/2 cup shredded Dairy-free cheddar cheese shreds, Daiya
1 tbsp Hot sauce
1/4 tsp Garlic salt


  1. Preheat your oven to 350 degrees F and spray your muffin tin with a healthy, non-stick cooking spray.
  2. Whisk together the eggs and egg whites in a large mixing bowl.
  3. Add the onion, bell pepper, cauliflower, cheese, avocado, cheese, quinoa, garlic powder, and hot sauce and stir to combine.
  4. Scoop the mixture evenly into the muffin tin, place in the oven, and bake for 40 minutes.
  5. Remove from oven and let cool in the muffin tin.
  6. Using a knife release the edges of the omelette cups and remove.


Quick Tip:

  • Use additions of your choice. Suggested options:
    • Cherry tomatoes  + basil + mozzarella
    • Broccoli + garlic + cheddar
    • Spinach + artichoke + goat cheese
    • Mushrooms + zucchini + parmesan  

Nutritional Highlight: 

  • Eggs are a great source of protein and 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 394 mg
Potassium 540 mg
Total Carbohydrate 32 g
Dietary Fiber 5.2 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)