Quinoa & Egg Breakfast Muffins
Author: Bryanna @ wholesomelyfit.com
Serves: 20-24 egg muffins
- 12 eggs (one dozen)
- 2 c cooked quinoa
- 1½ c mushrooms or zucchini (chopped / sliced)
- 2 green onions, sliced
- 1½ c chopped kale (w/ out the hard stem)
- 1½ - 2 c cheddar cheese or pepperjack cheese,shredded
- ½ c cheddar or pepperjack cheese for topping, shredded
- ½ tsp salt
- ½ tsp pepper
- Preheat oven to 350 degrees and line muffin tin with silicone muffin cups, or grease well. (I don't know if muffin liners work well, I used silicone).
- In large mixing add all the eggs and beat with handmixer or by hand, until yoke is broken.
- Stir in the remaining ingredients: quinoa, mushrooms/zucchini, green onions, kale, cheese and spice.
- Once well combined, spoon into prepared muffin tins, filled about ⅔'s full.
- Bake for 20-25 minutes (I found 22 minutes was perfect).
- Enjoy
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/07/20/quinoa-egg-breakfast-muffins/
3.5.3208