Mini Quinoa + Egg Muffins
If you are looking to make breakfast for a group of people, or to take on the road, heres 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 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!
Makes 24 mini quinoa + egg muffins.
Let me know how you like them, or if you tried any fun new ingrediants. Contact me in the comments below, I can't wait to hear how you like them!
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Gaylene Gomez, NNCP, C.H.N.