Breakfast

Quinoa Egg Muffins

This recipe is fun to play around with as you can use any ingredients and can also choose to leave out the cheese. I would recommend though, not to use any vegetables that produce a lot of liquid during cooking such as mushrooms, zucchini or onion, as they will not allow the muffin shape to hold.

What you will need to make 12 muffins:

  • 1/2 cup quinoa
  • 12 eggs
  • 1/2 bell pepper, diced
  • 1 medium tomato (preferably not fresh as it will have a lot of juice), diced
  • handful of spinach, cut up as much as possible
  • 2 tablespoons (roughly) goat cheese, optional
  • salt, pepper, paprika to taste

Preheat oven to 350-degrees. Spray a 12-well muffin tray with coconut cooking spray.

Bring your eggs to room temperature.

Cook your quinoa and leave aside. If you have never made quinoa before, its exactly like rice (1 part quinoa, 2 parts water; set to boil then reduce to low heat for 15min).

In the meantime, chop up your veggies.

Whisk your eggs, and then add the veggies and goat cheese. Whisk until the goat cheese is spread evenly or the mixture seems ‘well mixed’. Don’t over whisk.

When cooked, add your quinoa to the mixture and add so that everything is mixed evenly.

Using a 1/4 -cup measuring cup, fill each well of the muffin tin. The mixture should – with the 1/4 measuring cup – be just about even across the 12 wells.

Place the muffin tin in the oven for 25min.

Remove from oven and let cool 10min before transferring to a wire cooling rack.

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