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Preheat oven to 350°F and prepare a 12 cavity muffin tin (by lining with muffin liners or greasing!).
In a large bowl, whisk together eggs, spices, salt and pepper. Stir in quinoa and your veggies.
Spoon your quinoa mixture into the muffin cavities (the recipe should make about 12 quinoa cups). Top with additional cheese if desired.
Bake for 27-32 min, until a knife inserted in the center of the muffin comes out clean. Typically 30 minutes is great!
These egg muffins can be stored in a sealed container in the fridge for up to 5 days, or in the freezer for up to 3 months.