Egg Quinoa Breakfast Muffins Recipes

QUINOA EGG MUFFINS (HIGH PROTEIN)

Steps:

• Pre-heat oven to 350°F.
• In a large bowl, whisk together eggs, salt and pepper. Stir in the remaining ingredients.
• Spoon into a standard muffin pan lined with silicone or parchment muffin liners (*see note).
• Sprinkle tops with remaining ¼ cup of cheese.
• Bake for 20-25 min, until a knife inserted in the center of the muffin comes out clean. Mine were perfect at 22 minutes.

EASY BREAKFAST EGG MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
• Pour mixture equally into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

QUINOA PIZZA EGG MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place 12 silicone muffin cups on a baking sheet, and set aside until ready to use.
• Combine the quinoa with 1 cup water in a medium saucepan and set the pan over high heat. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa is cooked through and the water is absorbed, about 15 minutes.
• While the quinoa is cooking, slice the tomatoes, finely chop the onion and olives and set aside. Then heat a skillet over medium heat, add the oil and onions, and saute for 2 minutes. Add the tomatoes, olives and Italian seasoning to the onion mixture and saute for another minute. Turn off the heat, and set aside.
• Crack the eggs into a medium mixing bowl, and mix with a whisk or hand beater until well combined. Add the cooked quinoa, vegetable mixture, cheese and salt to the eggs, and stir to combine.
• Pour the mixture in to silicone muffin cups, dividing equally, and bake until the eggs are set and the muffins are a light golden brown, 30 minutes.
• Allow the muffins to cool for 5 minutes before serving. Egg muffins may be kept in the refrigerator and eaten cold, or reheated in the microwave.