Quinoa Egg Muffins (High Protein)
Quinoa egg muffins are super simple to make with just a few ingredients. This breakfast muffin recipe is full of protein and customizable to suit your tastes. It’s gluten-free, freezer-friendly and perfect for meal prep.
Nutrition Facts
Ingredients
Instructions
Pre-heat oven to 350°F.
In a large bowl, whisk together eggs, salt and pepper. Stir in the remaining ingredients.
Spoon into a standard muffin pan lined with silicone or parchment muffin liners (*see note).
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Continue Reading at Sweetpeasandsaffron →Chef's Notes
Tips:
* Muffins may stick to paper liners and greased muffin trays. Use parchment or silicone liners instead.
Flavor Variations:Broccoli + Cheddar: replace the mushrooms, onions & sundried tomatoes with 1.5 cups broccoli florets (SMALL), replace the Swiss cheese with cheddar.
Zucchini + Feta + Dill: replace the mushrooms & sundried tomatoes with 1 cup shredded zucchini (let it dry on a paper towel for 10 min first), and replace ¾ cup of the Swiss cheese with crumbled feta (sprinkle tops with ¼ cup of cheddar/mozza). Replace salt & pepper with 1 teaspoon dried dill.
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Reviews from the Original Source
These are delish! I am usually not a fan of the breakfast egg cups because they are too rubbery.
These on the other hand are not.
The first time I made them with spinach, feta and bacon but the spinach overpowered them so I suggest against using it in these.
The second time I made it with broccoli, onion, and cheddar cheese.
Delish!
Thanks for the great recipe!
Did you make this recipe?
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