Egg Muffin Recipe
It’s the time of year when life gets busier and busier. End of school year activities, graduations, recitals, spring sports teams, first communions, exams…..the list goes on and on! The perfect time to make a dozen Grab ‘N Go Quinoa Egg Muffins for those on the run, quick out the door mornings!
This post contains affiliate links. (Disclosure policy)
Egg Muffins before baking (on left) and puffed up after baking (on right).
Filled with protein-packed quinoa and eggs and bursting with fresh vegetables, Quinoa Egg Muffins are the perfect start to any busy day. Make a muffin tin the beginning of the week and heat up in the microwave each morning. Crazy mornings just got a little more sane. You’re welcome!
Quinoa Recipes
Love quinoa? Time to add Lemon Basil Avocado Quinoa with a light citrus dressing, fresh basil and the superfood avocado, is a light yet satisfying addition to any summer meal. From the juicy fresh strawberries and crunchy pistachios to the delicate quinoa, Strawberry Pistachio Quinoa is packed with nutrition and flavor. Mediterranean Quinoa Salad With Feta & Dill is brimming with artichoke hearts, kalamata olives, dill and creamy feta cheese, the fresh flavors of Greece. Filled with lentils and quinoa, carrots and kale, Quinoa Lentil Broth Bowl will be a perfect Meatless Monday dinner when you make it with vegetable broth and top it with an egg! A bruschetta topping of heirloom tomatoes, red onion, fresh basil, olive oil and white balsamic vinegar top a bowl of the super grain quinoa for a colorful summer side dish when you make Heirloom tomato Bruschetta Quinoa. Fresh mozzarella, tomatoes and basil…..the true flavors of summer! Quinoa Caprese combines quinoa, the oh-so popular super food, and the flavors known as “Caprese” for your new favorite dish of the summer!
Filled with protein-packed quinoa and eggs and bursting with fresh vegetables, Quinoa Egg Muffins are the perfect start to any busy day.
- 10 large eggs
- 1 cup cooked quinoa
- 1 cup chopped red bell pepper
- 1 cup arugula
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 cup chopped fresh basil leaves
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
-
Preheat oven to 350F. Coat 12-cup muffin tin with non-stick cooking spray.
-
In bowl combine eggs, quinoa, red bell pepper, arugula, cheddar cheese, onion, basil, kosher salt and pepper until blended.
-
Fill muffin tin with egg mixture and bake 25 minutes or until eggs have puffed and are cooked through. Eggs are done when a knife inserted in centers comes out clean.
Makes 12 muffins.
Makes 12 egg muffins.
[…] you make Heirloom tomato Bruschetta Quinoa. And don’t forget to add quinoa to your breakfast! Grab N Go Quinoa Egg Muffins are an ideal way to stat your day packed with […]