Egg Muffins

Name: Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 9 eggs (large); 1 cup cooked quinoa (); 2 handfuls spinach (coarsely chopped); 1/2 cup sun dried tomatoes packed in oil/water (drained & chopped); 1/4 cup feta cheese (crumbled); 3 tbsp ground flaxseed or chia seeds; 1 tbsp onion or garlic powder; 1/2 tsp salt; Ground black pepper (to taste)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

breakfast egg muffins

Ingredients

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9 eggs (large)1 cup cooked quinoa ()2 handfuls spinach (coarsely chopped)1/2 cup sun dried tomatoes packed in oil/water (drained & chopped)1/4 cup feta cheese (crumbled)3 tbsp ground flaxseed or chia seeds1 tbsp onion or garlic powder1/2 tsp saltGround black pepper (to taste)

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Instructions

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Step 1

Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin.

Step 2

In a large mixing bowl, whisk the eggs. Add cooked quinoa, spinach, sun dried tomatoes, feta cheese, ground flaxseed, onion powder, salt and pepper; stir to combine.

Step 3

Divide mixture evenly between 12 muffin tin openings and bake for 20 minutes.

Step 4

Remove from the oven and let cool for about 10 minutes. Serve hot or cold.