Quinoa Egg Muffins
Servings: 12 quinoa muffins
Ingredients
- 2 cups cooked quinoa * for extra flavor use vegetable broth instead of water
- 4 medium eggs
- 2 tablespoon chia seeds optional see note below
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup carrots grated
- 1 cup zucchini grated
- ½ cup green peas
- 1 cup cheese shredded (plus more for sprinkling)
Instructions
- 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.
Notes
*Cook your quinoa according to package instructions. For additional flavor try using low sodium vegetable broth instead of water while cooking.
* Substitute the chia seeds with one additional egg if desired.
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Calories: 119kcal | Carbohydrates: 10g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 191mg | Potassium: 174mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2069IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 1mg
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