Cheesy broccoli quinoa egg muffins
190 cals, 11p, 13c, 9f (per meal)
4 dash (2g)
2/3 cup (113g)
2 cup chopped (182g)
1 cup, shredded (113g)
1 tsp (3g)
2 large (66g)
2 large (100g)
1
Cook the quinoa according to instructions on the package. Set aside.
2
Preheat oven to 400°F (200°C) and grease a muffin tin.
3
Whisk together the eggs, egg whites, garlic powder, Italian seasoning, and some salt and pepper. Add in all of the other ingredients including the quinoa and mix until well-combined.
4
Scoop mixture evenly into the muffin tins (check serving size in recipe details to see how many to fill). Bake for 20-25 minutes until fully cooked.
5
Meal prep note: Refrigerate or freeze any leftovers and microwave briefly to reheat.