These Quinoa Egg Muffins are stuffed with protein and different supplements, and are totally delectable! Simple to make ahead and appreciate for breakfast, a sound tidbit, or for any supper of the day. Ideal for Meatless Monday as well!
I'm a little reluctant composition this, realizing young people have an affinity for spontaneous choices, and she could alter her opinion at any moment, however I'm running with it until further notice, in light of the fact that the truth is, that the greater part of the dinners we eat are now plant-based, so from a cooking point of view I figure it will be quite simple, as long as my "young men" get a little meat every once in a while as an afterthought.
What's more, that is the place these Mediterranean Feta and Quinoa Egg Muffins made during the current month's Recipe ReDux will come in to play flavorfully one week from now when SiSi goes to class. Stuffed with a portion of her most loved fixings {other than pasta!} these quinoa egg biscuits, otherwise known as "Chomps" {see below} are the ideal thing to pack in a nutritious school {or work} lunch!
These quinoa egg biscuits should fit the dark colored sack lunch bill on each dimension, in light of the fact that notwithstanding tomatoes, olives, onions, and spinach, they likewise contain another untouched most loved of SiSi's, feta cheddar, which, as she would see it, makes everything progressively acceptable. As in, "Yes Mom, I will have a little Greek Salad alongside my feta cheddar!"
- 2 cups baby spinach finely chopped
- 1/2 cup finely chopped onion*
- 1 cup chopped or sliced tomatoes {cherry or grape tomatoes work well}
- 1/2 cup chopped {pitted} kalamata olives
- 1 tablespoon chopped fresh oregano
- 2 teaspoons high oleic sunflower oil plus optional extra for greasing muffin tins
- 8 eggs
- 1 cup cooked quinoa*
- 1 cup crumbled feta cheese
- 1/4 teaspoon salt
INSTRUCTIONS
- Pre-heat oven to 350 degrees fahrenheit, and prepare 12 silicone muffin holders on a baking sheet, or grease a 12 cup muffin tin with oil and set aside.
- Chop vegetables and heat a skillet to medium. Add vegetable oil and onions and saute for 2 minutes. Add tomatoes and saute for another minute, then add spinach and saute until wilted, about 1 minute. Turn off heat and stir in olives and oregano, and set aside.
- Place eggs in a blender or mixing bowl and blend/mix until well combined. Pour eggs in to a mixing bowl {if using a blender} then add quinoa, feta cheese, veggie mixture, and salt, and stir until well combined.
- Pour mixture in to silicone cups or greased muffin tins, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown. Allow to cool for 5 minutes before serving, or may be chilled and eaten cold, or re-heated in a microwave the next day.
Read more our recipe These Garlic Parmesan Keto Pretzels #healthyfood #dietketo
source https://www.mommycooking.com/2019/04/quinoa-egg-muffins-healthyfood-dietketo.html
