Egg Quinoa Breakfast Muffins

Egg Quinoa Breakfast Muffins

by Julian Medina 1 year ago
3 (1)
40 minutes
98.5 kcal
5.9 g carbs
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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. 1. Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups with cooking spray.
  2. 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. 3. Combine cooked quinoa, eggs, zucchini, bell pepper, bacon, parsley, almond milk, and Parmesan cheese in a large bowl. Mix until thoroughly combined.
  4. 4. Spoon into the prepared muffin cups.
  5. 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