Experience the delightful fusion of our Egg and Quinoa Breakfast Muffins. These protein-packed and nutritious treats will fuel your morning with a delicious and energizing start. Perfect for a wholesome breakfast!
Preparation
15
min
Cooking
25
min
Servings
12 muffins
Nutrition Facts (per serving)
Calories
100
Fat
5
Carbohydrates
5
Fibre
1
Protein
7
Sodium
100
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 tbsp) of olive oil
Preparation
- Preheat the oven to 350 °F. Oil the muffin cups.
- In a bowl, mix all the ingredients (except the oil).
- 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.
- Let the muffins cool down 5 minutes before unmoulding. Enjoy!
