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
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Ingredients
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1 cup
cooked quinoa (1/4 cup dry)
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3
large egg whites
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1
large egg yolk
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1/2 teaspoon
cumin
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1/2 tablespoon
garlic powder
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Pinch of salt & pepper
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6 tablespoons
store bought or homemade salsa* per egg muffin
Directions
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Preheat oven to 325 degrees
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Generously spray a muffin tin with cooking spray
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In a large bowl, whisk together egg whites, egg yolk, garlic powder, cumin, salt & pepper until eggs are frothy
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Add cooked quinoa to the egg mixture to combine
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Divide the mixture among 6 muffin cavities, filling each cavity 3/4 of the way full
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To each cavity, add 1-2 tbsp salsa stirring the salsa into the egg/quinoa mixture to disperse
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Bake muffins 20-25 minutes until edges are slightly browned
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