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#Foodie Friday-Quinoa Salsa Egg Muffins

Posted on April 29 2016

Ingredients
  • 1 cup cooked quinoa (1/4 cup dry
  • 1/3 cup Eggland’s Best 100% Liquid Egg Whites
  • 1 Eggland’s Best Egg (large), yolk and white separated
  • 1/2 teaspoon cumin
  • 1/2 tablespoon garlic powder
  • Pinch of salt & pepper
  • 6 tablespoon homemade salsa
Directions
    PREPARATION

    Preheat oven to 325° F.

    Generously spray a muffin tin with cooking spray.

    In a large bowl, whisk together egg whites, egg yolk, garlic powder, cumin, salt & pepper until eggs are frothy.

    Add cooked quinoa to the egg mixture to combine.

    Divide the mixture among 6 muffin cavities, filling each cavity 3/4 of the way full.

    To each cavity, add 1-2 tbsp salsa stirring the salsa into the egg/quinoa mixture to disperse.

    Bake muffins 20-25 minutes until edges are slightly browne

     

     

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