Recipe: Yummy Quinoa egg muffins

Recipe: Yummy Quinoa egg muffins Delicious, fresh and tasty.

Quinoa egg muffins. These may just be my new favorite thing to have in the house for a quick breakfast or snack. Although similar to the egg muffins and mini quiches I have posted in the past, these little gems have even more protein and staying powder since we are adding quinoa to the mix. Toss in whatever veggies and cheese you have at.

Put a little protein in your breakfast muffin with this easy combo of quinoa, eggs, and bacon balanced with zucchini, bell pepper, and parsley.

These egg muffins are easy, quick and are great for make ahead breakfasts.

With quinoa, sun-dried tomatoes, spinach and cheese, these fluffy breakfast egg muffins are hearty and healthy.

You can have Quinoa egg muffins using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Quinoa egg muffins

1. Prepare 3/4 cup of quinoa, cooked.

2. It’s 1/2 cup of spinach.

3. Prepare 1/2 of onion, chopped.

4. You need 2 of eggs.

5. It’s 1/4 cup of grated cheese.

6. Prepare 1/2 tsp of oregano.

7. You need 1/2 tsp of garlic powder.

8. Prepare 1/2 tsp of salt.

Not to mention clean out the fridge.

Quinoa: Quinoa is a complete plant-based protein, so between the protein-rich eggs and the protein-rich quinoa, these muffins are a protein dream come true!

Make sure you cook the quinoa first before measuring and adding it to your mix.

Feel free to add a few extra vegetables and additional shredded cheese to give the muffins a bit extra bulk.

Quinoa egg muffins instructions

1. Cook onion for 5 minutes until translucent, add spinach and cook it for another few minutes until the spinach has barely witted..

2. In a big bowl, add cooked quinoa, cooked spinach and onion, eggs, cheese, oregano or thyme, garlic powder, salt and pepper and mix to combine..

3. Preheat the oven at 350°F and grease the muffin pans. Pour the mixture and fill half of the muffin tins. Place the pan in oven and bake for 20 minutes..

With the protein punch found in quinoa and eggs you'll easily curb cravings and stay full all morning.

Bonus: you can make a batch at the beginning of the week and store in the refrigerator for an easy heat-and-eat breakfast during the work week.

Quinoa Veggie Muffins are packed with nutrition: quinoa, spinach, onions, carrots, egg whites, soft goat cheese, fresh herbs and tomatoes.

They are a gluten-free, low-fat, low-calorie, high fiber nutritious breakfast meal.

Say hello to your new favorite, quinoa and egg breakfast muffin cups.