Quinoa Veggie Egg Muffins
Ingredients
- 4 cups egg whites
- 4 eggs
- 2 cups cooked quinoa
- 2 tbsp coconut oil (for cooking the veggies)
- 1/3 cup unsweetened almond milk
- 1 cup broccoli, chopped into tiny pieces
- 1 cup cauliflower (chopped tiny, rice style)
- 3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 2 cups cooked quinoa
- 1 handful chopped basil
- Coconut oil spray (for lining the muffin cups)
- Sea salt and pepper, to taste
Sides (split the sides into 4 servings)
- 2 avocados
- 8 cups spinach
Directions
1) Preheat the oven to 350°F. Spray a 24-cup muffin tin with baking spray.
2) Cook the quinoa according to directions on package.
3) Heat a skillet with 1 tablespoon of oil. Add in the garlic, broccoli, and cauliflower, cook until starting to soften, and season to taste with sea salt and pepper. Cook until all the vegetables are softened but still remain a slight crunch. Let the vegetables cool off slightly.
4) In a bowl, whisk together the egg whites, eggs, milk, sea salt, pepper, and basil. Whisk until well incorporated. Stir in the cooked quinoa and vegetables.
5) Fill the muffin tins evenly with the mixture. Stir the mixture in between filling to ensure the quinoa hasn’t settled to the bottom. Bake the egg muffins until they are puffed and cooked through, about 20 minutes.