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Green Eggs & Quinoa Muffins

Make ahead high-protein healthy breakfast for busy mornings. 
Course Breakfast
Keyword egg cups
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 servings
Calories 260kcal
Author Natalie Rizzo, MS, RD

Ingredients

  • 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

Instructions

  • 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.  

Nutrition

Serving: 3muffins | Calories: 260kcal | Carbohydrates: 15g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 382mg | Sodium: 611mg | Potassium: 485mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5191IU | Vitamin C: 67mg | Calcium: 205mg | Iron: 3mg