Quinoa Salsa Egg Muffins based on Eggland's Best Recipe

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 61.8
  • Total Fat: 1.9 g
  • Cholesterol: 46.5 mg
  • Sodium: 102.5 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.2 g

View full nutritional breakdown of Quinoa Salsa Egg Muffins based on Eggland's Best Recipe calories by ingredient


Introduction

Their recipe calls for egg whites for some of the eggs. If this is something you must watch, be sure to look up their recipes.

I think these are delightful with a clementine for breakfast. Their recipe calls for egg whites for some of the eggs. If this is something you must watch, be sure to look up their recipes.

I think these are delightful with a clementine for breakfast.
Number of Servings: 12

Ingredients

    2 cup Quinoia, cooked (by DOKEYOKEY)
    3 large Egg, fresh, whole, raw
    1 tsp Cumin powder (by WOMACKFAM5)
    1 tbsp Garlic powder
    1 dash Salt
    1 dash Pepper, black
    12 tbsp Salsa

Directions

Preheat oven to 350 degrees F.

Generously spray a muffin tin with cooking spray.

In a large bowl, whisk together eggs, garlic powder, cumin, salt and pepper until eggs are frothy. Mix in the salsa.

Pour the egg mixture into the cooked [cooled] quinoa and combine.

Divide the mixture among 12 muffin tins, filling each 3/4 full.

Bake muffins 20-25 muffins until edges are slightly browned.

Serving Size: Makes 12 muffins. I choose 2 for breakfast. Nutrition information is for 1 muffin.

Number of Servings: 12

Recipe submitted by SparkPeople user CHALLENGER15.

TAGS:  Side Items |