Quinoa Egg Muffins Recipe
These savory breakfast muffins can be put together using a few simple ingredients and cooked quinoa as the base.
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Servings: 12 mufifns
Ingredients
- 2 cups cooked quinoa
- 6 eggs
- ½ tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp onion powder
- salt and pepper - to taste
- 1 cup raw broccoli florets - chopped small
- 1 cup chopped ham
- ¾ cup grated cheddar cheese - or mozzarella
Instructions
- Preheat the oven to 350°F.Cook quinoa according to package instructions (⅓ dry quinoa + 1 ⅓ cup water will make about 2 cups cooked quinoa).
- Beat 6 eggs with a fork in a bowl.
- Mix in the garlic powder, onion powder, dried parsley, salt and pepper.
- Add the cooked quinoa, broccoli florets, chopped ham, and cheddar cheese to a large bowl.
- Add the egg mixture and stir everything together.
- Spray a muffin pan with nonstick cooking spray or use a muffin liner.. I use avocado oil spray.
- Scoop the quinoa mixture into each muffin cup. Sprinkle the tops with more cheese if desired.
- Bake muffins for 22-25 minutes. Let cool 10 minutes, then transfer to a rack to cool completely.
- These muffins can be stored in the fride for up to 1 week, or freezer for up to 3 months. To Serve: Wrap one in a paper towel and reheat in the microwave for 1-2 minutes. Serve with salsa, avocado mayonnaise or any other sauce you enjoy.
Nutrition Info
Calories: 128kcal | Carbohydrates: 7g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 218mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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