Saturday, May 27, 2017

Quinoa, Veggie and White Cheddar Egg Muffins

I'm so excited that the farmer's market is back! We stopped by there this morning and I picked up some yummy farm-fresh eggs and veggies which quickly turned into these delicious egg muffins. I often make these for clients because they are the perfect go-to breakfast or lunch. To reheat, simply microwave each one for 45 seconds. I serve mine topped with lots of hot sauce, but they are definitely just as good on their own.




1. Preheat oven to 400. Coat 12 nonstick muffin cups with cooking spray.
2. Beat eggs in a large bowl. In a separate bowl, combine the quinoa, veggies, cheese and spices.
Divide among the muffin cups and pour egg mixture evenly over each one.






3. Bake until firm and lightly golden brown, about 25 minutes.






Quinoa, Veggie and White Cheddar Egg Muffins
Makes 1 dozen

All you need:
8 large eggs
2 cups cooked quinoa
1 small red onion, diced
1 small red bell pepper, diced
1 small unpeeled zucchini, grated
1 (3.5 oz.) package shittake mushrooms, stemmed and sliced
1 cup freshly grated white cheddar cheese
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper

All you do:
1. Preheat oven to 400. Coat 12 nonstick muffin cups with cooking spray.
2. Beat eggs in a large bowl. In a separate bowl, combine the quinoa, veggies, cheese and spices. Divide among the muffin cups and pour egg mixture evenly over each one.
3. Bake until firm and lightly golden brown, about 25 minutes.

No comments:

Post a Comment