Quinoa, Broccoli, and Cheese Egg Muffins

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In my efforts to keep eating and simple as possible I love recipes like this that can double as a quick on the go snack or part of my meal at home. And I often do “breakfast” meals at lunch and dinner too.

These quinoa muffins pair easily with a side of toast, potatoes, or fruit, for a complete meal and are a great balance of protein, fats, carbs, and nutrients to keep your cravings in check and energy high.


Ingredients:

  • 5 whole eggs
  • 1 cup of liquid egg whites (or 4 egg whites)
  • 1 tbsp of greek yogurt
  • 1 cup of cooked quinoa
  • 1.5 cup of cooked broccoli
  • 1/3 cup of diced onion (white or green)
  • 1/2 cup of diced mushrooms sautéed
  • 1/2 cup of cheese of your choice ( I use cheddar or parmesan)
  • Sprinkle of salt and pepper

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Directions:

** I always prepare the veggies and quinoa first. Cook quinoa according to directions on package. Lightly sauté the broccoli, onions and mushrooms and set aside.

  1. Preheat oven to 375F.
  2. Beat together the eggs, egg whites and greek yogurt. Add salt and pepper.
  3. Add quinoa and veggies and mix together.
  4. Divide the mixture evenly into 12 muffin tins (coated with oil a non stick cooking spray) and bake for 25-30 minutes or until the mixture is cooked fully.
  5. Cool before serving. Set aside the rest for quick snacks and meals during the week.

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