Egg Quinoa Breakfast Muffins
Share recipe
Description
Put a little protein in your breakfast muffin with this easy combo of quinoa, eggs, and bacon balanced with zucchini, bell pepper, and parsley.
Ingredients
- cooking spray
- 1 cup water
- ½ cup quinoa
- 8 medium eggs
- 1 cup shredded zucchini
- 1 medium green bell pepper, chopped
- 3 slices bacon, cooked and crumbled
- ¼ cup chopped fresh parsley
- ⅛ cup unsweetened almond milk
- 2 tablespoons grated Parmesan cheese
Directions
- 1. Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups with cooking spray.
- 2. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- 3. Combine cooked quinoa, eggs, zucchini, bell pepper, bacon, parsley, almond milk, and Parmesan cheese in a large bowl. Mix until thoroughly combined.
- 4. Spoon into the prepared muffin cups.
- 5. Bake in the preheated oven until the edges are golden brown, 20 to 30 minutes. Allow to cool for 5 minutes before removing from pan.
Nutrition Facts
serving: 12 muffins
calories: 98.5 kcal
carbohydrates: 5.9 g
protein: 6.9 g
saturated fat: 1.7 g
cholesterol: 128 mg
sodium: 133.4 mg
fiber: 0.8 g
sugar: 0.8 g
Categories