Here’s a healthy muffin recipe full of eggy and veggie goodness that’s packed with protein power. Whip up a batch; enjoy some now, and refrigerate or freeze the rest for a grab-and-go breakfast all week long.
When testing this recipe, we substituted broccoli and cauliflower with spinach, red, yellow & green sweet peppers, and white onion. We also added a healthy splash of hot sauce to make sure sleepy tastebuds wake up. The muffins were steamy good and nutty right from the oven, and deliciously handy eaten cold days later.
INGREDIENTS
- 12 Tbsp. cooked quinoa
- 9 eggs (or egg substitute)
- ½ cup white onion
- ½ cup red, yellow & green pepper
- big handful fresh spinach
- ½ tsp. salt
- ½ tsp. pepper
- 2 tsp. torn fresh basil
DIRECTIONS
- Preheat oven to 375 degrees. Spritz 12-cup muffin pan with extra virgin olive oil.
- Prepare quinoa according to package instructions and set aside to cool.
- Chop & sauté vegetables.
- Spoon 1 Tbsp. of cooked quinoa in the bottom of each cup. Use bottom of spoon to compact quinoa.
- Divide cooked veggies into cups.
- In a separate bowl, whisk together eggs, salt, pepper, hot sauce and basil. Slowly pour egg mixture into cups on top of veggies.
- Bake for about 20 minutes, or until tops are golden brown and inserted toothpick comes out clean.
Best when eaten hot or briefly zapped in micowave. Can keep tightly sealed one week in refrigerator and enjoy cold. Recipe modified from one by Megan Lyons posted on the Smart Fit Method app. Learn more at SmartFitMethod.com/location/Kildeer.
This is a recipe for experimenting. Try it with different veggies, add cheese, go wild.