Description
Healthy quinoa egg breakfast muffins packed with protein and vegetables.
Ingredients
Scale
- 1 cup cooked quinoa
- 6 large eggs
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup shredded cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix cooked quinoa, eggs, bell peppers, spinach, cheese, salt, and pepper.
- Grease a muffin tin with cooking spray.
- Pour the mixture evenly into the muffin cups.
- Bake for 20-25 minutes until set and golden.
- Allow to cool slightly before removing from the tin.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- These muffins can be frozen for later use.
- Feel free to add your favorite vegetables or spices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Quinoa Egg Breakfast Muffins