These healthy make-ahead egg cups have quinoa, kale, broccoli and cheddar cheese for a quick and portable high protein and veggie packed breakfast!
“Eat more fruits and vegetables.” If you ask me for one piece of nutrition advice, that’s probably what I’ll say. Then you’ll look at me like, “Yeah, easier said than done,” and we’ll likely end up chatting about ways to do just that. Believe it or not, one of my easiest tips for eating more fruits and vegetables is including them at breakfast.
While most people think of fruit for breakfast, they often neglect veggies at the start of their day. After all, who wants to cook a meal with veggies or eat a salad first thing in the morning? I don’t blame you, but this recipe helps you get some green into your morning routine. I call these veggie filled portable protein-packed bites Green Eggs & Quinoa Muffins.
Loaded with vegetables and protein, these Green Egg & Quinoa Muffins are a healthy and filling breakfast that you can make ahead of time and pop in the microwave in the morning.! Since they are loaded with kale and broccoli, these muffins are perfect for anyone who wants to eat their green veggies in the morning.
If you’re still skeptical of eating veggies in the morning, these also make a great lunch or dinner. option Pair them with roasted sweet potatoes or carrots and you have a delicious well-balanced meal with veggies, whole grains, lean protein, and a starch.
To serve, just pop em in the microwave for about a minute and enjoy!
Green Eggs & Quinoa Muffins
Make ahead high-protein healthy breakfast for busy mornings.
- 1/4 cup quinoa
- 1/2 cup water
- ½ medium red onion diced
- 3 cloves garlic minced
- 2 cups chopped kale
- 1/2 cup chopped broccoli
- 6 large eggs
- 1 ounce sharp cheddar cheese grated or chopped into small pieces
- ½ teaspoon salt
- Pepper to taste
- Cooking spray
Add the quinoa and water to a pot and bring to a boil. Once it reaches a boil, lower the heat and simmer for 15-20 minutes. All of the water will be absorbed when the quinoa is done. Set aside to cool
Preheat the oven to 350 degrees F.
Combine the onion, garlic, kale and broccoli in a large mixing bowl. Add the cooked quinoa to the bowl and stir.
In a separate bowl, whisk together all of the eggs.
Add the egg mixture, cheese, salt, and pepper to the vegetable mixture. Stir to combine.
Use cooking spray to coat a muffin pan. Evenly pour the muffin mixture into the pan. Bake for 20 minutes.