Breakfast Casserole Cups



½ cup quinoa*

¾ cup water

Coconut oil

8 eggs

½ cup plain coconut milk, unsweetened

¼ tsp. pepper

½ tsp. sea salt

¼½ tsp. Dried herbs like oregano, thyme, parsley, etc.

Up to 2 cups total chopped veggies like, bell peppers, mushrooms, onions, spinach, broccoli, riced cauliflower, green onion, grated carrots, diced tomatoes, etc.

½ lb. cooked sausage, cubed ham, smoked salmon, etc. (optional)

¾ cup grated, cheese (optional)


Preheat oven to 350°

Coat muffin pan with coconut oil.

In a medium sauce pan bring water and rinsed quinoa to a boil.

Reduce heat to low and cover pan with a lid. Allow to simmer for 10 minutes.

Remove from heat and keep covered for 5-10 more minutes, fluff with a fork.

In a mixing bowl, using a whisk combine the eggs, cooked quinoa and coconut milk. Whisk in the pepper and salt.

Using a ¼ cup measuring cup, evenly distribute the egg mixture into the muffin cups.

Sprinkle an even amount of veggies, meat and cheese on top of the egg mixture, about 1 Tbsp. of each.

Bake for 20 minutes, making sure eggs are cooked through.


*If you want these to be grain free omit the quinoa and add in 2 more eggs.