Egg Quinoa Breakfast Muffins
1 cup water
½ cup quinoa
8 medium eggs
1 cup shredded zucchini
1 medium green bell pepper
3 slices bacon
cooked and crumbled
¼ cup chopped fresh parsley
⅛ cup unsweetened almond milk
2 tablespoons grated Parmesan cheese
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.
There are no reviews for this recipe yet, use a form below to write your review