Author Notes
Loaded with flavor, texture and spice these Quinoa Salsa Egg Muffins are simple and versatile protein packed breakfast for on the go! —Megan Olson
Ingredients
-
1 cup
cooked quinoa (1/4 cup dry)
-
3
large egg whites
-
1
large egg yolk
-
1/2 teaspoon
cumin
-
1/2 tablespoon
garlic powder
-
Pinch of salt & pepper
-
6 tablespoons
store bought or homemade salsa* per egg muffin
Directions
-
Preheat oven to 325 degrees
-
Generously spray a muffin tin with cooking spray
-
In a large bowl, whisk together egg whites, egg yolk, garlic powder, cumin, salt & pepper until eggs are frothy
-
Add cooked quinoa to the egg mixture to combine
-
Divide the mixture among 6 muffin cavities, filling each cavity 3/4 of the way full
-
To each cavity, add 1-2 tbsp salsa stirring the salsa into the egg/quinoa mixture to disperse
-
Bake muffins 20-25 minutes until edges are slightly browned
See what other Food52ers are saying.