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Egg Quinoa Breakfast Muffins

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Egg Quinoa Breakfast Muffins



Ingredients :

  • cooking spray
  • 1 cup water
  • ½ cup quinoa
  • 8 medium eggs
  • 1 cup shredded zucchini
  • 1 medium green bell pepper
  • chopped
  • 3 slices bacon
  • cooked and crumbled
  • ¼ cup chopped fresh parsley
  • ⅛ cup unsweetened almond milk
  • 2 tablespoons grated Parmesan cheese
  • Methods :

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups with cooking spray.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Combine cooked quinoa, eggs, zucchini, bell pepper, bacon, parsley, almond milk, and Parmesan cheese in a large bowl. Mix until thoroughly combined.
  • Spoon into the prepared muffin cups.
  • Bake in the preheated oven until the edges are golden brown, 20 to 30 minutes. Allow to cool for 5 minutes before removing from pan.
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