Healthy Sundried Tomato, Spinach and Quinoa Egg Muffins

Healthy Sundried Tomato, Spinach and Quinoa Egg Muffins

IFoodReal
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Hlqmfns - Recipe

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description
Healthy Sundried Tomato, Spinach and Quinoa Egg Muffins

Healthy Sundried Tomato, Spinach and Quinoa Egg Muffins

Ingredients

  • 3 eggs, large
  • 1 + 1/2 cup egg whites
  • 3 tbsp ground flax seeds or chia seeds
  • 1/4 cup feta cheese, crumbled
  • 1 tbsp onion (garlic) powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1 cup quinoa, cooked
  • 2 handfuls spinach, coarsely chopped
  • 1/2 cup sundried tomatoes packed in oil/water, rinsed, drained & chopped
  • Cooking spray (I use Misto)
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Directions

    1. Preheat oven to 350 degrees F, place cupcake liners into a 12 muffin tin and spray generously with cooking spray. Alternatively, you could use a silicone BPA-free muffin baking pan or individual silicone BPA-free muffin cups. Also, you could make the egg bake in an 8 x 8 baking dish lined with parchment paper and then cut into squares. DO NOT bake the egg muffins directly in the muffin tin, they will stick!
    2. In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add flax/chia seeds, feta cheese, onion (garlic) powder, salt, pepper and whisk to combine. Add quinoa, spinach, sun dried tomatoes and mix. Fill each muffin with egg mixture 3/4 full. If you have extra mixture bake in additional ramekins but do not overfill. Bake for 20 minutes, remove from the oven and let cool for about 10 minutes. Using a rubber spatula, loosen the egg muffins from the muffin tin and slide onto a platter. Serve hot (I like to add a few drops of Frank's RedHot Buffalo Sauce on top).
Storage Instructions: Refrigerate in an airtight container (I use primarily these glass containers) for up to 5 days. Reheat in microwave for easy breakfast on-the-go or a snack. Freeze in an airtight container for up to 3 months.
Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1 muffin:
Calories: 80.1
Total Fat: 2.3 g
Cholesterol: 46.5 mg
Sodium: 220.6 mg
Total Carbs: 8.0 g
Dietary Fiber: 1.6 g
Protein: 7.2 g
WW Points+: 2

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