These quinoa egg muffins can be used in so many different ways! You can enjoy them as a grab-and-go breakfast, a protein-rich snack, or enjoy them for lunch alongside a salad. They are also great in kid lunch boxes too! What’s even better is that they are super easy to make, high in protein and are gluten-free!
Ingredients:
Ingredients
3cupscooked quinoa (about 1-1.25 cups uncooked)
8eggs
3cupsspinach (about 150g)
½cupsundried tomatoes roughly chopped
½cupfeta cheese, roughly chopped. Omit for dairy-free)
½cupparsley
1tsptumeric
1tspsea salt
extra virgin olive oil spray for muffin tins
Method:
1
Preheat oven to 180°C.
2
Cook quinoa as per instructions, once cooked set to the side.
3
In a large mixing bowl add all ingredients and mix together unwell well combined.
4
Spray muffin tins with olive oil, and scoop the mixture into the muffin moulds.
5
Bake in the oven for 20-25 mins or until slightly crispy and golden brown on top.
6
Remove from the oven and allow to cool before enjoying. Store in an airtight container for up to 3 days in the fridge.
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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