I like to have nourishing breakfasts, but don’t always have time to spare on busy mornings. These little quinoa egg muffins freeze great and reheat quickly. I can grab two out of the freezer for myself or a whole batch for the family.
You can also make all sorts of creative variations by trying different vegetables and cheeses.
Quinoa Egg Muffins with Roasted Red Pepper & Goat Cheese
1 cup cooked quinoa
2/3 cup packed chopped greens
2 roasted red peppers, chopped
2 green onions, small dice
1/3 cup goat cheese + 3 Tablespoons
9 eggs
Salt & pepper
In medium bowl mix quinoa, greens, peppers, green onions and 1/3 cup goat cheese. Salt & pepper to taste. Spoon mixture into greased muffin tin.
In small bowl, crack eggs and whisk until combined. Add salt & pepper. Spoon eggs over quinoa mixture.Sprinkle remaining 3 Tablespoons goat cheese on top.
Bake at 350 degrees for 18-20 minutes or until eggs are set.
