Quinoa Salsa Egg Muffins

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

Make This Recipe

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

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.

Nutrition

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

Learn More
Information per Serving
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