Quinoa and Lox Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 269.1
- Total Fat: 8.5 g
- Cholesterol: 190.3 mg
- Sodium: 452.4 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 3.2 g
- Protein: 16.0 g
View full nutritional breakdown of Quinoa and Lox Muffins calories by ingredient
Introduction
Great way to impress the family and friends over brunch- simple yet fancy Great way to impress the family and friends over brunch- simple yet fancyNumber of Servings: 12
Ingredients
-
3 cups quinoa, cooked
1 cup kale, chopped
8-10oz lox (smoked salmon)
12 eggs
Directions
Preheat oven to 350F
Line a muffin tin with olive oil or canola oil
Cook quinoa according to instructions (always a 1:2 ratio; quinoa to water)
Once quinoa is cooked, fill each muffin space about 1/4 way with quinoa
On top of the quinoa sprinkle some chopped kale
Followed by about .5-1oz of lox, a small piece just to cover the kale
Crack an egg over the lox, and top with a thin layer of quinoa, just enough to fill the muffin space (NOTE: you want about 1/4 cup of quinoa per egg)
With a fork, work the egg through the other ingredients, to insure the muffin holding its shape
Bake for 15-20 minutes
Serving Size: Makes 12 servings - 1 muffin per serving
Number of Servings: 12
Recipe submitted by SparkPeople user REBECCALEHRMAN.
Line a muffin tin with olive oil or canola oil
Cook quinoa according to instructions (always a 1:2 ratio; quinoa to water)
Once quinoa is cooked, fill each muffin space about 1/4 way with quinoa
On top of the quinoa sprinkle some chopped kale
Followed by about .5-1oz of lox, a small piece just to cover the kale
Crack an egg over the lox, and top with a thin layer of quinoa, just enough to fill the muffin space (NOTE: you want about 1/4 cup of quinoa per egg)
With a fork, work the egg through the other ingredients, to insure the muffin holding its shape
Bake for 15-20 minutes
Serving Size: Makes 12 servings - 1 muffin per serving
Number of Servings: 12
Recipe submitted by SparkPeople user REBECCALEHRMAN.