SAVORY QUINOA EGG MUFFINS WITH SPINACH
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F and lightly grease a muffin pan .
- Combine the quinoa and broth or water in a medium saucepan and bring to a simmer.
- Cover and cook for about 10 minutes, or until the quinoa is thoroughly cooked and the liquid has been absorbed. Remove from the heat and set aside.
- In a nonstick pan, heat the olive oil over medium heat.
- Add the onion and sauté for a few minutes until soft.
- Add the spinach, cooking just until it has barely wilted, about 2 minutes. Remove from the heat.
- In a large bowl, combine the cooked quinoa, cooked spinach and onion, eggs, cheese, oregano or thyme, garlic powder, salt, and pepper, mixing to combine well.
- Spoon the mixture into the prepared muffin tin about 1/4 cup at a time, being careful not to overfill.
- Bake the quinoa muffins for 20 minutes.
Nutrition Facts : Calories 70 kcal, Carbohydrate 6 g, Cholesterol 40 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 286 mg, Sugar 1 g, Fat 4 g, ServingSize About 10 muffins (10 servings), UnsaturatedFat 0 g
MINI FRITTATAS WITH QUINOA
Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.
Provided by Laka kuharica - Easy Cook
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
- Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
- Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.5 g, Cholesterol 86.3 mg, Fat 10.5 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 4.8 g, Sodium 256 mg, Sugar 0.8 g
QUINOA PIZZA EGG MUFFINS
Kids will dig the fun factor of picking their own mix-ins and parents will love the nutrition content of this easy-to-make lunch. Made with traditional pizza toppings, these pizzas are also easy to modify based on your kids' imaginations; let them add their favorite cheese, seasonings and vegetables.
Provided by EA Stewart
Categories main-dish
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 120 calorie, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 148 milligrams, Sodium 202 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 7 grams, Sugar 1 grams
MINI QUINOA-VEGGIE EGG 'MUFFINS'
Discover how much taste can fit into a small package with Mini Quinoa-Veggie Egg 'Muffins.' Mini Quinoa-Veggie Egg 'Muffins' are a great grab-and-go dish.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Whisk eggs and milk in large bowl until blended. Add remaining ingredients; mix well.
- Spoon into 24 mini muffin pan cups sprayed with cooking spray.
- Bake 18 to 20 min. or until tops are puffed and golden brown. Let stand 5 min. Run knife around edges of muffin cups to loosen muffins before removing from pan.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 85 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.7343 g, Sugar 0 g, Protein 5 g
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