Grab 'N Go Quinoa Egg Muffins
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 whisk eggs until blended. Add quinoa, red bell pepper, arugula, cheddar cheese, onion, basil, kosher salt and pepper until combined.
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.
Calories: 116kcal | Carbohydrates: 5g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 146mg | Sodium: 192mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 747IU | Vitamin C: 17mg | Calcium: 97mg | Iron: 1mg