Quinoa Salsa Egg Muffins
Loaded with flavor & spice these Quinoa Salsa Egg Muffins make a quick & easy protein packed breakfast for on the go! -Megan
Make This Recipe
Ingredients
- 1 cup cooked quinoa (1/4 cup dry)
- 1/3 cup Eggland’s Best 100% Liquid Egg Whites
- 1 Eggland’s Best Egg (large), yolk and white separated
- 1/2 teaspoon cumin
- 1/2 tablespoon garlic powder
- Pinch of salt & pepper
- 6 tablespoon homemade salsa
Preparation
- Preheat oven to 325° F.
- 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 muffin |
|---|---|
| Calories | 131 |
| Fat | 2g |
| Saturated Fat | trace |
| Cholesterol | 28mg |
| Sodium | 130mg |
| Carbohydrates | 21g |
| Dietary Fiber | 2g |
| Protein | 6g |