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: https://skinnyfitalicious.com/quinoa-salsa-egg-muffins/
Brianna Lawless, MS, RDN