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Name: Quinoa Salsa Egg Muffins
Prep time: 10 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1/3 cup Eggland's Best® 100% Liquid Egg Whites; 1 large Eggland's Best® egg yolk and white separated; 1 cup cooked quinoa (1/4 cup dry); 1/2 teaspoon cumin; 1/2 tablespoon garlic powder; 1 pinch salt and pepper; 6 tablespoons homemade salsa

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INGREDIENTS

1/3 cup Eggland's Best® 100% Liquid Egg Whites
1 large Eggland's Best® egg ; yolk and white separated
1 cup cooked quinoa (1/4 cup dry)
1/2 teaspoon cumin
1/2 tablespoon garlic powder
1 pinch salt and pepper
6 tablespoons homemade salsa

Servings

INSTRUCTIONS

1. Preheat oven to 325° F.

2. Generously spray a muffin tin with cooking spray.

3. In a large bowl, whisk together egg whites, egg yolk, garlic powder, cumin, salt & pepper until eggs are frothy.

4. Add cooked quinoa to the egg mixture to combine.

5. Divide the mixture among 6 muffin cavities, filling each cavity 3/4 of the way full.

6. To each cavity, add 1-2 tbsp salsa stirring the salsa into the egg/quinoa mixture to disperse.

7. Bake muffins 20-25 minutes until edges are slightly browned.

NOTES

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 6 Servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 52mg		2 %
Potassium 9.3mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.5g
Protein 0.1g		0 %
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.

About Our Nutrition Facts

Calories per serving: 3

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