Make-Ahead Italian Quinoa Egg Muffins

Quinoa Egg Muffins edited

Nutrition Facts

Serving Size: 1 muffin

Calories: 65 • Total Fat: 2.5g • Total Carbohydrate: 5g (Fiber: 1g • Sugars: 1g) • Protein: 6g (Vitamin A: 4% • Iron: 4% • Phosphorus: 8% • Riboflavin: 14%)

Nutritional Highlights

Low Calorie • Perfectly Balanced • Gluten-Free • Good Source of Protein • Metabolism Booster • Promotes Healthy Bones

These muffins are an excellent balance of protein, fat, and carbohydrates. I love making a double batch in the beginning of the week and grabbing 2-3 in the morning for a quick on-the-go breakfast or mid-morning snack. Store them in the refrigerator and when you’re ready to eat a few reheat them in the microwave for 20-30 seconds.

Make-Ahead Italian Quinoa Egg Muffins

Servings: 8

  • 1/4 cup dry quinoa
  • 1/2 cup water
  • 1/2 cup tomatoes, diced
  • 1/4 cup part-skim mozzarella cheese, shredded
  • 2 eggs
  • 6 egg whites
  • 2 tbsp fresh basil
  • salt and pepper
  • cooking spray
  1. Preheat oven to 350ºF.
  2. Add quinoa and water to a pot and cook according to package instructions.
  3. Beat eggs in a bowl with tomatoes, cheese, basil, salt, and pepper. Add cooked quinoa and stir until combined.
  4. Spray a 12-cup muffin tin liberally with cooking spray (be sure to coat each cavity well to avoid muffins sticking). Fill 8 cavities about 3/4 of the way full. Bake for 30 minutes.
  5. Remove from oven and serve warm or store in the refrigerator and reheat in the microwave for 20-30 seconds.

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