WebAdd cooked quinoa, spinach, sun dried tomatoes, feta cheese, ground flaxseed, onion powder, salt and pepper; stir to combine. Divide mixture evenly between …
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1) Prepare some chopped vegetables and meat; portion those into the lightly oiled muffin cups, filling the cups about ⅔ of the way. 2) Whisk the eggs with salt, pepper, and spices of your choice, then pour over the veggies. 3) Bake in heated oven for about 25 minutes until the eggs are set. I think of these egg muffins like mini frittatas.
Quinoa egg muffins are super simple to make with just a few ingredients. This breakfast muffin recipe is full of protein and customizable to suit your tastes. It’s gluten-free, freezer-friendly and perfect for meal prep.
Egg Muffins are an easy, low carb breakfast. Filled with cheese, sausage, veggies and eggs and baked in muffin tins, you will love this light and delicious breakfast! Extremely similar to a Frittata but made in mini form! Extra delicious served with homemade pancakes. Egg Muffins
These egg muffins are great for a simple brunch. I love to add a couple of salad options. A savory wholesome balela salad or this Greek salad, for example. And this bright Mediterranean orange pomegranate salad. If you want to complete the Mediterranean fare, I say add a bread option with hummus or baba ganoush.