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
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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 |

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