Prep Time
10 min.

Prep Notes
This is a fabulous grab-and-go that will shake up your family breakfast routine. Spending a total of 35 minutes on these muffins, (including the 25 minute baking time) is worth every second for the time saved on a busy morning. These freeze well — double the batch! Eggs and quinoa provide an excellent source of protein, veggies give you essential vitamins & fiber, and they taste delicious. Make it a lunch: 2 Savory Breakfast Muffins atop a huge bed of lettuce with vinegar & olive oil dressing. Delicious!  

Parchment muffin liners or reusable silicone muffin liners (BP-free) are a must — order on Amazon or find at specialty stores

Ingredients:

• 6 eggs

• ½ tsp salt

• ¼ tsp pepper

• 1 T chia seed or flaxmeal

• 1 cup cooked quinoa

• ½ cup sundried tomatoes (drained & chopped)

• ½ cup feta cheese (optional)

• ¼ cup chopped yellow or white onion

• ½ cup chopped fresh spinach

Directions:

Preheat oven to 350.

Cook quinoa per directions on package.
Whisk eggs with salt & pepper.
Add chia seed, quinoa, sundried tomatoes, feta, onion, spinach. Mix. 
Pour evenly into muffin liners.
Bake 25 minutes and let cool.
Individually wrap in saran or foil and store in freezer. 

Cooking Time
25 min.

Yields
12 muffins