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
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.
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.
Spoon the mixture into the muffin tins. Place in oven and bake for 20 minutes.
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