Eggs and Quinoa Breakfast Muffins

Ingredients

• 6 beaten eggs
• 250 ml (1 cup) of cooked quinoa
• 125 ml (½ cup) of onion, chopped
• 125 ml (½ cup) of red pepper, chopped
• 250 ml (1 cup) of chopped spinach
• 250 ml (1 cup) of cheddar or swiss cheese, grated
• Salt and pepper, to taste
• 15 ml (1 tablespoon) of olive oil

Preparation

1. Preheat the oven to 350 °F. Oil the muffin cups.
2. In a bowl, mix all the ingredients (except the oil).
3. Pour the batter in the muffin pan, to the ¾ of the cups. Bake in the oven during 22 to 25 minutes. Check if it’s ready by inserting a toothpick in the center of the muffin, it should come out clean.
4. Let the muffins cool down 5 minutes before unmoulding.

Enjoy!

Nutritional value (per muffin) :

Calories 97 kcal
Fat 5 g
Carbohydrates 5 g
Fiber 1 g
Protein 7 g
Sodium 100 mg