Quinoa Salsa Egg Muffins
Quinoa Salsa Egg Muffins are a simple protein packed breakfast loaded with flavor and spice for an easy breakfast you can meal prep and take with you on the go!
Servings: 12 egg muffins
Calories: 106kcal
Ingredients
- 1 1/2 cups Quinoa cooked
- 6 Egg whites
- 2 Egg Yolks
- 1 teaspoon Cumin
- 1 tablespoon Garlic Powder
- 3/4 cup Salsa
- Salt and Pepper to taste
Instructions
- 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.
- Divide the mixture among 12 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 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.
Video
Notes
- For the salsa, use one that is thin instead of chunky for best results with baking.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1egg muffin | Calories: 106kcal | Carbohydrates: 14g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 270mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg