Quinoa & Egg Breakfast Muffins
Author: 
Serves: 20-24 egg muffins
 
A perfect breakfast of healthy fats, protein and complex carbs. Easily freezable for future breakfasts too.
Ingredients
  • 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
Instructions
  1. 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).
  2. In large mixing add all the eggs and beat with handmixer or by hand, until yoke is broken.
  3. Stir in the remaining ingredients: quinoa, mushrooms/zucchini, green onions, kale, cheese and spice.
  4. Once well combined, spoon into prepared muffin tins, filled about ⅔'s full.
  5. Bake for 20-25 minutes (I found 22 minutes was perfect).
  6. Enjoy
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/07/20/quinoa-egg-breakfast-muffins/