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Egg Bites with Quinoa

BT Calgary | posted Friday, May 4th, 2018

I love these little frittatas not only for their ease in cooking, but with the addition of quinoa these pick a powerful protein punch! Plus they are so portable you can take them anywhere when you need a little snack on the go.

–Courtesy Theresa Toth



  • 12 eggs, beaten
  • 1/2 cup milk
  • 1 cup cooked quinoa
  • 1 cup feta cheese, cubed
  • 1 cup tomatoes, cubed
  • 1 cup chopped frozen spinach, thawed and drained
  • Salt & pepper to taste


  1. Preheat the oven to 400 degrees.
  2. Grease a muffin tin with butter or cooking spray,
  3. In a large bowl with a spout, mix the eggs together with the remaining ingredients and pour into the muffin tin, distributing as evenly as possible.* alternately you can use a 1 cup measure to scoop the egg mixture into the pan
  4. Bake for 10-15 minutes until set.
  5. Remove from the oven and use a spoon to remove each egg bite.
  6. Store the rest in the refrigerator or freezer for up to 2 months.