9 AM
Quinoa Egg Breakfast Muffins for Weight Loss
These mini muffins are great tasty bites for breakfast, lunch or dinner. With this delicious recipe I would like remind you why it is important to eat quinoa, especially in such a delicious combination.
The quinoa is a superfood that deserves an honorable place in your kitchen. Cultivated for more than five centuries in the Andes and called the “Inca Gold”, quinoa has been rapidly gaining popularity in recent years among supporters of a healthy diet who care about the nutritional value of the food they consume.
Consumption of quinoa may reduce the risk of:
- Cardiovascular disease;
- Type 2 diabetes;
- Hemorrhoids;
- Constipation;
- High blood pressure;
- Colon cancer;
- Overweight.
It is definitely worth giving quinoa a chance to enrich your table and improve your life. Now, back to the recipe. These quinoa egg muffins will change the way you see breakfast! I even serve them for lunch and dinner sometimes! Moist, delicious and simply amazing!
Quinoa Egg Breakfast Muffins
Ingredients
- 3/4 cup uncooked quinoa
- 2 eggs
- 2 egg whites
- 1 zucchini, grated
- 1/2 cup feta cheese (or any cheese you prefer)
- 1/2 cup parsley chopped
- 2 tbsp Parmesan cheese
- salt and pepper
Instructions
- Preheat oven to 400 degrees F.Spray your muffin tray with a non-stick spray.
- Boil the quinoa according to package instructions.
- In a bowl add the boiled quinoa, the eggs, egg whites, the grated zucchini, Feta cheese, parsley and Parmesan cheese.
- Mix well until you get a smooth mixture and add salt and pepper to taste.
- Pour the mixture into the muffin tray evenly in each muffin cup.
- Bake for 30 minutes or until the muffins are slightly brown.
- These mini muffins can be served hot or cold, with some Greek yogurt, sour cream or vegetables of your choice.
What do you think of these breakfast muffins? I’d love to hear your opinion!
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