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

Yields 12 Servings 


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 



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. 


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! 


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: 

Brianna Lawless, MS, RDN

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