Quinoa Egg Breakfast Plate Recipes

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QUINOA EGG MUFFINS (HIGH PROTEIN)



Quinoa Egg Muffins (High Protein) image

Quinoa egg muffins are super simple to make with just a few ingredients. This breakfast muffin recipe is full of protein and customizable to suit your tastes. It's gluten-free, freezer-friendly and perfect for meal prep.

Provided by Denise Bustard

Categories     Breakfast

Time 40m

Number Of Ingredients 7

6 eggs
1/4 teaspoon pepper
1/4 teaspoon salt
1 cup quinoa ((cooked + cooled completely))
1 cup Swiss cheese ((shredded- 1/4 cup reserved for tops))
1 cup mushrooms ((chopped small))
1/2 cup sundried tomatoes (drained and chopped)

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.

Nutrition Facts : ServingSize 1 muffin, Calories 118 kcal, Carbohydrate 12 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 143 mg, Fiber 1 g, Sugar 1 g

HEALTHY ASIAN-INSPIRED QUINOA AND EGG BREAKFAST



Healthy Asian-Inspired Quinoa and Egg Breakfast image

A healthy breakfast of quinoa and eggs with Asian influence and a little spice! A much better alternative than wheat or other bad carbs and it has a ton of flavor.

Provided by Swest

Categories     Breakfast and Brunch     Eggs

Time 35m

Yield 4

Number Of Ingredients 10

2 cups water
1 cup quinoa, rinsed and drained
¼ teaspoon salt
1 ½ teaspoons olive oil, or as needed
1 medium bell pepper, chopped
1 tablespoon sliced green onions
1 clove garlic, minced
3 large eggs, whisked
2 tablespoons soy sauce
1 tablespoon sriracha sauce, or to taste

Steps:

  • Combine water, quinoa, and salt in a pot over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until all water has been absorbed, about 15 minutes. Remove from the heat and fluff with a fork.
  • Heat olive oil in a skillet over medium heat. Add bell pepper and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
  • Mix the egg-vegetable mixture into the quinoa. Add soy sauce and sriracha and garnish with green onions.

Nutrition Facts : Calories 239.5 calories, Carbohydrate 30.3 g, Cholesterol 139.5 mg, Fat 8.2 g, Fiber 3.7 g, Protein 11.6 g, SaturatedFat 1.7 g, Sodium 814.5 mg, Sugar 1.2 g

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