Quinoa Egg Breakfast Muffin! I don’t know about you but I am an absolute disaster in the mornings – some days it’s all I can do to grab a cup of coffee before getting into the car to go to work. Luckily these Quinoa Egg Breakfast Muffins can be cooked in advance, ready for me to grab as I run out the door, my eyes still half shut with sleep!
To make these, simply mix all the ingredients together. Spoon the mixture into muffin tray and bake for 25-30 minutes. Thanks to the egg and quinoa, these breakfast muffins are protein filled and the added mushrooms and sundried tomatoes mean they taste delicious too!
To make Quinoa Egg Breakfast Muffin, you will need the following ingredients:
Preheat the oven to 350 °F. Grease a 12 cup muffin tray.
Whisk the eggs, salt and pepper together in a mixing bowl.
Add the quinoa, ¾ cup of cheese, mushrooms, onion and sundried tomatoes. Stir well to combine.
Spoon the mixture into muffin cups until they are about 3/4-full.
Sprinkle the remaining cheese on top of each muffin.
Bake for 20-35 minutes until a knife inserted comes out clean.
These breakfast quinoa bowls can be served immediately while hot or refrigerated and served cold.
Quinoa Egg Breakfast Muffins have saved my mornings recently! They’re simple to make, filling and nutritious. Try them out this weekend and come back to leave a review with your thoughts!
So healthy and delicious!
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