Mini Quinoa + Egg Muffins

Mini Quinoa + Egg Muffins

Looking for healthy, easy breakfast recipes?

You are going to love this one! If you are looking to make breakfast for a group of people, or to take on the road, here's a favorite of mine that has a lot of flexibility.  We also love these cold, so you can make a double batch and keep some on hand for a quick snack later in the week (if there's any left!) 

  • 2 cups of cooked quinoa 
  • 3 eggs
  • 1 cup shredded cheddar cheese (or non dairy if you prefer)
  • 2 green chopped green onions
  • 1/4 diced red pepper
  • handful of spinach, chopped
  • 1 tsp parsley or 1/2 tsp dried parsley
  • salt and pepper to taste

This recipe has a lot of flexibility- you can add shredded zucchini, sausage or any spice you like!

Start by cooking the quinoa (follow instructions on package) and setting aside. Add everything into a large bowl and mix with hand beater. Grease a mini muffin pan with coconut oil. Pour mix into each muffin hole and fill to top. 

Bake 20 min at 375. Use a knife to pop each one out of the tin. Serve while hot! 

Enjoy!

Makes 24 mini quinoa + egg muffins.

Mini Quinoa + Egg Muffins

Let me know how you like them, or if you tried any fun new ingredients. Contact me in the comments below, I can't wait to hear how you like them! 

I hope this becomes one of your favorite new breakfast recipes! It's definitely one of mine!

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Gaylene Gomez, NNCP, C.H.N.