Quinoa Egg Breakfast Muffins

• servings: 6 muffins
• active time: 20 minutes Prep Time 20
• total time: Total Time 40 minutes

Ingredients

1 cup quinoa, cooked Yields ~ 3 cups cooked quinoa

1.5 cups shredded mozzarella or cheddar cheese I use cheddar or white cheddar mostly

4 large eggs

2 cloves garlic, minced

1 tsp. salt

1 1/2 cups fresh baby spinach, chopped

Directions

Instructions

1. Preheat oven to 350° and spray a 6 count large muffin tin with cooking spray. Cook quinoa according to package directions. Typically you rinse the quinoa, then place 1 cup quinoa and 1 1/2-2 cups water in a saucepan. Bring to simmer, turn heat down, put on a lid and let cook for 15-20 minutes.

2. In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add the eggs, garlic, salt and chopped spinach. Stir well to combine.

3. Spoon the mixture into the muffin tins (I use a 1/2 cup measuring cup for this part so each muffin is the same size). Bake for 20 minutes or until muffins are set in the middle (you shouldn't be able to see any liquid).

4. Remove from the oven and let cool for 10 minutes. Gently run a knife around the edges to loosen and pop our the muffins. Enjoy warm as is or with hot sauce, avocado, etc.

Notes

• This recipe can also be made using a cupcake tin. Yields 12 quinoa egg cups. Adjust cooking Notes time as needed. I've also made in a mini muffin tin (baked for 10-12 minutes) • Feel free to play around with seasonings: adding in pepper, red pepper chili flakes, thyme, dill, chives, etc.

• Use chopped steamed broccoli in place of spinach. • Use a different cheese. Shredded sharp cheddar, white cheddar, or mozzarella are our favorites

• Add in more vegetables like mushrooms and bell peppers. Chop them up small!

• Meal prep these for the week for easy, grab-and-go breakfasts.

• Store in fridge for up to 5 days.