

Medical Doctor, Yoga Teacher
WOMEN'S HEALTH * PERI/ MENOPAUSE MEDICINE * WEIGHT MANAGEMENT * YOGA

Breakfast
March 04, 2018
Try this great breakfast, make ahead ! You can even make it in muffin tins !

quinoa egg breakfast muffin recipe
March 04, 2018
Quinoa Egg Breakfast Muffin Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
A protein-packed and freezer-friendly breakfast muffin that is packed with flavor! Just pop it in the microwave for a healthy and convenient breakfast!
Servings: 12
Calories: 118 kcal
Ingredients
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6 eggs
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1/4 tsp pepper
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1/4 tsp salt
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1 cup cooked quinoa
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1 cup Swiss cheese shredded (1/4 cup reserved for tops)
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1 cup mushrooms sliced
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1/2 onion
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1/2 cup sundried tomatoes drained and chopped
Instructions
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Pre-heat oven to 350°F.
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In a large bowl, whisk together eggs, salt and pepper. Stir in the remaining ingredients.
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Spoon into a standard muffin pan lined with silicone muffin liners
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Sprinkle tops with remaining ¼ cup of cheese.
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Bake for 20-25 min, until a knife inserted in the center of the muffin comes out clean. Mine were perfect at 22 minutes.
Flavor Variations:
Broccoli + Cheddar: replace the mushrooms, onions & sundried tomatoes with 1.5 cups broccoli florets (SMALL), replace the Swiss cheese with cheddar.
Zucchini + Feta + Dill: replace the mushrooms & sundried tomatoes with 1 cup shredded zucchini (let it dry on a paper towel for 10 min first), and replace ¾ cup of the Swiss cheese with crumbled feta (sprinkle tops with ¼ cup of cheddar/mozza). Replace salt & pepper with 1 teaspoon dried dill.
Nutrition Facts
Quinoa Egg Breakfast Muffin Recipe
Amount Per Serving
Calories 118
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 2g
10%
Cholesterol 97mg
32%
Sodium 143mg
6%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
4%
Sugars 1g
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.