25 Apr


It’s Friday! Whoot whoot! These egg muffins were quick and easy to make because I already had some leftover cooked quinoa sitting in my fridge, so I whisked some eggs and dumped those bad boys in it. These were definitely a lunch party in my mouth, but you can also have these for breakfast as well depending on what you are craving. Have an amazing weekend!

Recipe: yields 10

¾ cup cooked quinoa (unseasoned)
5 organic cage free eggs (whisked)
4 organic baby carrots (grated)
2 organic scallions
1 tbsp. jalapeño (diced)
A handful of: onions, red bell pepper, grape tomatoes, chives, and basil leaves (all chopped and diced)
1/2 tsp. black pepper
1/4 tsp. sea salt
1 tsp. Mrs. dash all spice blend
(Spices/seasonings of choice)

Preheat oven to 350°F.

Combine all ingredients in a large bowl and mix until well incorporated.

Scoop portions into a muffin tray lined with parchment cupcake liners. If you don’t want to use paper or silicone liners, you can grease your tray with coconut oil or butter to prevent it from sticking.

Bake for 30 minutes, or until eggs are set.


  1. hungryandfit April 25, 2014 at 4:15 pm #

    Those look bombtastic

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