QUINOA EGG MUFFINS
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1/2 cup quinoa, cooked 2-3 Brussels sprouts 1 medium carrot 1/4 cup red onion 1/4 cup feta crumble 3 large eggs 1/8 cup milk (you can use dairy or a plant-based alternative) 1 tsp garlic powder 1 tbsp chopped parsley olive oil S&P
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DIRECTIONS
- Preheat oven to 350F°.
- Prepare vegetables: chop the onion finely, peel and grate the carrot and thinly slice the Brussels sprouts. In a skillet, heat a tablespoon of olive oil over medium heat. Add the Brussels sprouts, grated carrots, and red onion. Add garlic powder and S&P to taste. Sauté until the vegetables are tender, about 5-7 minutes. Set aside.
- In a separate bowl, beat the eggs and then add milk. Mix until well combined
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- Grease a muffin tin with olive oil or use paper liners. Spoon the vegetable mixture into the muffin cups, filling each one halfway. Add about 1 tbsp of cooked quinoa. Pour the egg mixture over evenly into each of the muffins and add any remaining vegetables. Sprinkle with feta crumble and chopped parsley
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- Bake in the preheated oven for 20-25 minutes or until the tops are set and lightly golden.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
NOTES
These Brussels Sprouts, Carrot, and Quinoa Egg Muffins are a delicious and nutritious option for breakfast or any meal. Feel free to customize the recipe by adding herbs, spices, or other vegetables according to your taste preferences. Enjoy!
