Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cup Quinoa (cooked)
  • 6 Egg whites
  • 2 Egg Yolks
  • 1 tsp Cumin
  • 1 tbsp Garlic Powder
  • 3/4 cup Salsa
  • Salt and Pepper (to taste)

Instruction

  • Cook the quinoa according to package instructions then set aside to cool. Preheat oven to 325 F. Generously spray a muffin pan with cooking spray.
  • In a large mixing bowl, combine all the ingredients except the salsa. Stir together to mix well.
  • Divide the mixture among 12 muffin cavities, filling each cavity 3/4 of the way full.
  • To each cavity, add 1-2 tbsp salsa stirring the salsa into the egg/quinoa mixture to disperse.
  • Bake the quinoa egg muffins 20-25 minutes until edges are slightly browned. Remove from the oven and cool slightly before enjoying!
  • Reheat leftovers in the microwave for 30 seconds. Store leftovers in the refrigerator up to 5 days or store in the freezer up to 30 days.