BreakfastLunchLow carbGluten-freeVegetarianMeal prep

Quinoa Egg Breakfast Muffins

Name: Quinoa Egg Breakfast Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 6 muffins
Ingredients: 8 large eggs; 150g quinoa, cooked; 50g shredded cheddar; 100g kale, chopped; 30g sun-dried tomatoes, chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried oregano

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Egg muffins bulked up with cooked quinoa, which adds a bit of bite and helps them hold their shape better than eggs and vegetables alone. Bakes into a firm, sliceable muffin that works for breakfast or a make-ahead lunch.

Per serving (1 muffin)

12g

Protein

170

Calories

Carbs

10g

Fat

6 muffins15 min (plus cooking the quinoa)22 min

Ingredients

8 largeeggs
5 ozquinoa, cooked
2 ozshredded cheddar
4 ozkale, chopped
1 ozsun-dried tomatoes, chopped
1/2 tspsalt
1/4 tspblack pepper
1/2 tspdried oregano

Steps

1
Preheat the oven to 180C (350F) and grease a 12-cup muffin tin.
2
Whisk the eggs in a large bowl with the salt, pepper and oregano.
3
Stir in the cooked quinoa, cheddar, kale and sun-dried tomatoes.
4
Divide the mixture evenly among the muffin cups.
5
Bake for 20 to 22 minutes until set in the center and lightly browned on top.
6
Cool for 5 minutes before removing from the tin.
7
Air fryer option: divide the mixture into silicone muffin cups and air fry at 170C (340F) for about 14 to 16 minutes, until set in the center and lightly browned.