Quinoa Egg Muffins
Tawnie Kroll, RDN
These Quinoa Egg Muffins are great for meal prep. Prepare over the weekend, then heat and eat for a nutritious breakfast on busy mornings.
This recipe was reprinted with permission from Tawnie Kroll, RDN.
Ingredients
1 cup | Quinoa, dry |
1.5 cups | Shredded cheddar cheese |
4 large | Eggs |
2 cloves | Garlic, minced |
1 tsp | Salt |
1.5 cups | Chopped baby spinach |
Directions
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Preheat oven to 350 degrees and spray muffin tin with cooking spray. Rinse the quinoa, then add with 2 cups water to a saucepan. Bring to simmer, turn heat down, cover with a lid and let cook for 15-20 minutes.
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In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add the eggs, garlic, salt, and spinach. Stir well to combine.
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Spoon the mixture into the muffin tins. Place in oven and bake for 20 minutes.
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Remove from oven and let cool for 10 minutes. Run a knife around the edges of each muffin to loosen and pop out quinoa egg muffins!
Nutritional Information
- Calories: 271
- Total Fat: 14g
- Saturated Fat: 6g
- Sodium: 556mg
- Carbohydrates: 22g
- Dietary Fiber: 2g
- Protein: 15g
Myplate Equivalents
Grain: 1.25 oz
Fruit: 0
Vegetable: 0
Dairy: 0.75 cup