Quinoa Breakfast Egg Muffin
by jackibelfonte
Quinoa Breakfast Egg Muffin
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INGREDIENTS
- 2 Egg white
- 4 Eggs
- 1 cup Quinoa ; cooked
- 1 teaspoon Extra virgin olive oil
- 1 whole Bell pepper ; chopped
- 1 tablespoon Salsa
- 1/4 teaspoons Kosher Salt
INSTRUCTIONS
Preheat oven to 350°F. Coat muffin tins with cooking spray.
Saute pepper (or any other vegetable of your choice) in 1 tbs of olive oil. Combine with rest of ingredients and pour mixture into tins, about 1/4 each tin.
Bake for about 10 minutes or until done to your liking.
These are easy to store and grab on the go!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (92g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 111 | ||
| Calories from Fat: 18 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.1g | 3 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 2mg | 1 % | |
| Sodium 103.7mg | 4 % | |
| Potassium 237.7mg | 6 % | |
| Total Carbohydrate 17.6g | 5 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 15.8g | ||
| Protein 5.7g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 111
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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