Recipe of the Week 8/1: Quina Salsa Egg Muffins

Yields 12 Servings 

Ingredients 

1 1/2 cup Quinoa cooked 

6 Egg whites 

2 Egg Yolks 

1 tsp Cumin 

1 tbsp Garlic Powder 

3/4 cup Salsa 

Salt and Pepper to taste 

Instructions 

  1.  

Cook the quinoa according to package instructions then set aside to cool. Preheat oven to 325 F. Generously spray a muffin pan with cooking spray. 

  1.  

In a large mixing bowl, combine all the ingredients except the salsa. Stir together to mix well. 3. 

Divide the mixture among 12 muffin cavities, filling each cavity 3/4 of the way full. 4. 

To each cavity, add 1-2 tbsp salsa stirring the salsa into the egg/quinoa mixture to disperse. 5. 

Bake the quinoa egg muffins 20-25 minutes until edges are slightly browned. Remove from the oven and cool slightly before enjoying! 

  1.  

Reheat leftovers in the microwave for 30 seconds. Store leftovers in the refrigerator up to 5 days or store in the freezer up to 30 days. 

Meal Plan Check Boxes: 

Per 1 muffin: 1 Protein 

Nutritional Facts: Serving 1 muffin: Calories 110, Fat 3 g, Saturated Fat 0 g, Cholesterol 65 mg, Sodium 270 mg, Carbohydrates 14 g, Fiber 0.6 g, Sugar 2 g, Protein 7 g 

Adapted From: https://skinnyfitalicious.com/quinoa-salsa-egg-muffins/ 

www.pinterest.com/novaphysicianwellness 

Brianna Lawless, MS, RDN

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