You wake up. You need energy. You need protein.

But cereal won’t cut it, and another sad protein shake feels like punishment. Enter the High Protein Quinoa & Egg Breakfast—your ticket to crushing the morning without hating your life. This isn’t just food; it’s fuel.

It’s fast. It’s stupidly nutritious. And yes, it tastes good (unlike your chalky pre-workout).

Want a breakfast that keeps you full, builds muscle, and doesn’t take forever? Keep reading.

Why This Recipe Slaps

This isn’t just another “healthy” recipe that leaves you starving by 10 AM. Quinoa packs all nine essential amino acids, making it a complete protein.

Eggs? Nature’s multivitamin. Together, they deliver 25+ grams of protein per serving, fiber, and healthy fats.

Plus, it’s customizable—add veggies, cheese, or hot sauce if you’re feeling spicy. Meal prep it, eat it fresh, or even stuff it in a wrap. Versatility wins.

High Protein Quinoa & Egg Breakfast: The Ultimate Morning Power Move

Recipe by Wendy CarterCourse: Breakfast, High-Protein

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

1 cup cooked quinoa (leftover works great)
4 large eggs
1 tbsp olive oil or butter
Salt and pepper to taste
Optional: chopped spinach, diced tomatoes, shredded cheese, hot sauce, avocado

Step-by-Step Instructions

Heat the pan: Warm olive oil or butter in a non-stick skillet over medium heat.
Scramble the eggs: Crack eggs into a bowl, whisk with salt and pepper, and pour into the skillet. Stir until just set without overcooking.
Add quinoa: Toss in cooked quinoa and mix with the eggs. Add veggies now if using.
Finish strong: Cook for 2–3 more minutes until heated through. Top with cheese or avocado if desired.
Serve: Divide into two portions and eat immediately or store for later.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave (though the skillet keeps it crispier).

FYI, this freezes well—just thaw overnight and reheat.

Benefits of This Recipe

Muscle-building: 25g+ protein per serving keeps your gains on track.
Fiber-rich: Quinoa’s fiber keeps digestion smooth (you’re welcome).
Quick: 15 minutes total—faster than waiting in line for coffee.
Budget-friendly: Eggs and quinoa cost pennies compared to protein bars.

Nutrition Facts (Per Serving)

Calories: 350
Protein: 25g
Carbs: 30g
Fiber: 4g
Fat: 15g

Common Mistakes to Avoid

Overcooking eggs: They should be soft, not rubber.
Pull them off the heat early.
Using unseasoned quinoa: Cook quinoa with a pinch of salt or broth for flavor.
Skipping fat: Healthy fats (olive oil, avocado) keep you full longer.

Alternatives

Veggie-loaded: Add bell peppers, mushrooms, or kale.
Cheesy: Stir in feta or cheddar for extra richness.
Low-carb: Swap quinoa for cauliflower rice (but expect less protein).

FAQs

Can I use pre-cooked quinoa?

Absolutely. Leftover quinoa works perfectly—just reheat it with the eggs.

Is this recipe gluten-free?

Yes. Quinoa and eggs are naturally gluten-free.

Just check any add-ins (like sauces) for hidden gluten.

Can I meal prep this?

100%. Make a big batch, portion it out, and reheat throughout the week. IMO, it tastes best within 3 days.

What if I don’t like quinoa?

Try brown rice or farro, but you’ll lose some protein.

Or just eat more eggs.

Final Thoughts

This isn’t rocket science—it’s breakfast. But it’s breakfast that works. High protein, fast, and flexible enough to never get boring.

Stop wasting time on meals that don’t serve you. Make this tomorrow. Thank yourself later.

Quick High-Protein Quinoa & Egg Breakfast Recipe

Why This Recipe Slaps