Quinoa Salsa Egg Muffins

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Quinoa Salsa Egg Muffins
Prep Time
10 min
Cook Time
25 min
Yield
6 servings
Recipe by: Megan from Skinnyfitalicious.com

Loaded with flavor & spice these Quinoa Salsa Egg Muffins make a quick & easy protein packed breakfast for on the go! -Megan

Ingredients

  • 1 cup cooked quinoa (1/4 cup dry)
  • 1/3 cup Eggland’s Best 100% Liquid Egg Whites
  • 1 Eggland’s Best Egg (large), yolk and white separated
  • 1/2 teaspoon cumin
  • 1/2 tablespoon garlic powder
  • Pinch of salt & pepper
  • 6 tablespoon homemade salsa

Nutrition

Serving Size
1 muffin
Calories
131
Fat
2 g
  Saturated Fat
trace
Cholesterol
28 mg
Sodium
130 mg
Carbohydrates
21 g
Dietary Fiber
2 g
Protein
6 g
Preparation

Preheat oven to 325° F.

Generously spray a muffin tin with cooking spray.

In a large bowl, whisk together egg whites, egg yolk, garlic powder, cumin, salt & pepper until eggs are frothy.

Add cooked quinoa to the egg mixture to combine.

Divide the mixture among 6 muffin cavities, filling each cavity 3/4 of the way full.

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

Bake muffins 20-25 minutes until edges are slightly browned.

Filed Under: Breakfast and Brunch, Side Dish, Vegetarian, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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