Egg Quinoa Breakfast Muffins

Ingredients

• 1 cup cooked quinoa
• 2 eggs, lightly beaten
• 1/2 cup shredded cheese
• 1/2 cup chopped vegetables (such as onion, bell pepper, mushrooms, etc.)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Directions

1. Preheat oven to 375°F and grease a muffin tin with cooking spray.
2. In a large bowl, combine quinoa, eggs, cheese, vegetables, salt, pepper, and garlic powder. Stir until ingredients are fully combined.
3. Divide the mixture evenly among the muffin tins, filling each one about 3/4 full.
4. Bake for 15-20 minutes, until the muffins are lightly golden and cooked through.
5. Let cool for a few minutes before serving.

Interesting Facts

• Quinoa is a great source of protein and has all nine essential amino acids, making it a complete protein.
• Muffins can be stored in an airtight container in the refrigerator for up to 5 days.
• You can switch up the vegetables in these muffins to your preference or whatever you have on hand.