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.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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 0.5 lemon. Chop 1 tbsp dill and 0.5 tbsp parsley. Whisk 3 eggs with 0.25 tsp salt, 0.25 tsp pepper, and lemon zest.
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.
Build
Fold cooled quinoa, wilted spinach mixture, feta, dill, and parsley into the whisked eggs until evenly combined.
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.
Rest and plate
Cool in tin 10 minutes, run a knife around each muffin, lift onto a rack, cool fully. Portion 2 muffins into each of 1 airtight container. 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.