PROTEIN-RICH SPICY EGG MUFFINS !

Dish Description

Breakfast egg muffins are baked egg cups (or mini frittatas, if you prefer a slightly fancier name; check out this Potato Frittata for full-sized) that are loaded with any variety of fresh vegetable, meat, and/or cheesy additions you please

Serving Size
Serving Time
12
35 min
Ingredients
  • 1. 6 organic pasture-raised eggs
  • 2. ½ cup spinach chopped
  • 3. ½ cup cooked quinoa
  • 4. ½ medium-size onion chopped
  • 5. ½ cup chopped red cabbage
  • 6. ½ bunch cilantro chopped
  • 7. ½ cup cheese
  • 8. 2-3 mushrooms chopped
  • 9. 2 tsp cayenne pepper (optional)
  • 10. 1 tsp turmeric powder
  • 11. 1 tsp ground cumin
  • 12. Salt and black pepper to taste
  • 13. Cooking spray
Steps
  • 1. Preheat the oven to 375 F. Use a muffin tray and silicone muffin lining for these muffins. Spray the silicone muffin lining with cooking sprayer
  • 2. Beat the eggs in a large bowl, add all the ingredients and mix well.
  • 3. Ladle the egg mixture into the prepared cups to about ¾ full.
  • 4. Bake for 25-30 minutes until firm.
  • 5. Cool for 5-10 minutes, remove from the silicone lining, and enjoy!.
  • 6. Spread the mixture on the greased tray and store it in the refrigerator for a couple of hours. Cut into small bite-size and Enjoy!