Quinoa Egg Breakfast Muffin Healthy Recipe

A protein-packed and freezer-friendly breakfast muffin that is packed with flavor! Just pop it in the microwave for a healthy and convenient breakfast!

Course: Breakfast
Cuisine: freezer
Servings: 12 muffins
Calories: 118 kcal

6 eggs
1/4 tsp pepper
1/4 tsp salt
1 cup cooked quinoa
1 cup Swiss cheese shredded (1/4 cup reserved for tops)
1 cup mushrooms sliced
1/2 onion
1/2 cup sundried tomatoes drained and chopped

- Pre-heat oven to 350°F.
- In a large bowl, whisk together eggs, salt and pepper. Stir in the remaining ingredients.
- Spoon into a standard muffin pan lined with silicone muffin liners (*see note).
- Sprinkle tops with remaining ¼ cup of cheese.
- Bake for 20-25 min, until a knife inserted in the center of the muffin comes out clean. Mine were perfect at 22 minutes.

Recipe Notes
- Muffins stuck to paper liners and greased muffin trays. Use parchment or silicone liners instead!
Flavor Variations:
- Broccoli + Cheddar: replace the mushrooms, onions & sundried tomatoes with 1.5 cups broccoli florets (SMALL), replace the Swiss cheese with cheddar.
- Zucchini + Feta + Dill: replace the mushrooms & sundried tomatoes with 1 cup shredded zucchini (let it dry on a paper towel for 10 min first), and replace ¾ cup of the Swiss cheese with crumbled feta (sprinkle tops with ¼ cup of cheddar/mozza). Replace salt & pepper with 1 teaspoon dried dill.

Source : sweetpeasandsaffron

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