Quinoa Salsa Egg Muffins

By Megan Olson
January 4, 2016
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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

Serves: 6

  • 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
  1. Preheat oven to 325 degrees
  2. Generously spray a muffin tin with cooking spray
  3. In a large bowl, whisk together egg whites, egg yolk, garlic powder, cumin, salt & pepper until eggs are frothy
  4. Add cooked quinoa to the egg mixture to combine
  5. Divide the mixture among 6 muffin cavities, filling each cavity 3/4 of the way full
  6. To each cavity, add 1-2 tbsp salsa stirring the salsa into the egg/quinoa mixture to disperse
  7. Bake muffins 20-25 minutes until edges are slightly browned

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