Quinoa Egg Muffins with Spinach and Mushrooms

🧂 Ingredients

• 2 cups quinoa

  cooked (⅔ cup dry)
• 1 tsp olive oil
• 2 cups spinach
• 2 cups mushrooms

  sliced
• avocado oil spray

  for coating muffin tins
• 6 large eggs
• ¼ cup grated parmesan cheese
• ¼ tsp cayenne pepper
• salt and pepper

  to taste

Instructions

• 1 If using dry quinoa, prepare according to package instructions. If you already
  have cooked quinoa, proceed to the next step.
• 2 Preheat oven to 350°F. Coat a 6-cup muffin tin thoroughly with oil spray (or use
  muffin liners).
• 3 Heat olive oil in a large sauté pan. Sauté mushrooms until just tender (about 2
  minutes). Add spinach and stir gently until slightly wilted (about 30 seconds).
• 4 Add vegetable mixture and the remainder of the ingredients (eggs, parmesan
  cheese, cayenne pepper, salt and pepper) to a large bowl. Mix until combined.
• 5 Fill prepared muffin cups evenly with the egg, quinoa, and vegetable mixture.
  Bake for 20-25 minutes. You can check "doneness" by ensuring that the center of
  each muffin is set, or by inserting a toothpick into a muffin cup. (It should
  come out clean!)
• 6 Refrigerate or freeze! The refrigerated/frozen muffin cups can be microwaved and
  enjoyed later. Refrigerated muffins need about 1 minute in the microwave, and
  frozen ones need a bit longer (about 2 minutes).

Nutrition Info