Quinoa Egg Muffins with Sundried Tomato & Spinach

Quinoa Egg Muffins Recipe with sun dried tomatoes, spinach and feta cheese. Complete breakfast on the go or a snack. These savoury quinoa muffins are freezer friendly. | ifoodreal.com

INGREDIENTS

  • 3 eggs, large
  • 1 + 1/2 cup egg whites
  • 3 tbsp ground flax seeds or chia seeds
  • 1/4 cup feta cheese, crumbled
  • 1 tbsp onion (garlic) powder
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • 1 cup quinoa, cooked
  • 2 handfuls spinach, coarsely chopped
  • 1/2 cup sundried tomatoes packed in oil/water, rinsed, drained & chopped
  • Cooking spray (I use Misto)

INSTRUCTIONS

  1. Preheat oven to 350 degrees F, place cupcake liners into a 12 muffin tin and spray generously with cooking spray. Alternatively, you could use a silicone BPA-free muffin baking pan or individual silicone BPA-free muffin cups. Also, you could make the egg bake in an 8 x 8 baking dish lined with parchment paper and then cut into squares. DO NOT bake the egg muffins directly in the muffin tin, they will stick!
  2. In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add flax/chia seeds, feta cheese, onion (garlic) powder, salt, pepper and whisk to combine. Add quinoa, spinach, sun dried tomatoes and mix. Fill each muffin with egg mixture 3/4 full. If you have extra mixture bake in additional ramekins but do not overfill. Bake for 20 minutes, remove from the oven and let cool for about 10 minutes. Using a rubber spatula, loosen the egg muffins from the muffin tin and slide onto a platter. Serve hot (I like to add a few drops of Frank’s RedHot Buffalo Sauce on top).

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