Healthy Sundried Tomato, Spinach and Quinoa Egg Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 tsp salt
- 1/4 cup feta cheese crumbled
- 3 eggs, large
- cooking spray (i use misto)
- 1 cup quinoa cooked
- 1 tbsp onion (garlic) powder
- 1/2 tsp black pepper ground
- 1 + 1/2 cup egg whites
- 3 tbsp ground flax seeds or chia seeds
- 2 handfuls spinach coarsely chopped
- 1/2 cup sundried tomatoes packed in oil/water rinsed, drained & chopped
- Carbohydrate 145.40337333463 g
- Cholesterol 33.3750000282136 mg
- Fat 21.5844066734126 g
- Fiber 15.7418333333333 g
- Protein 36.9831000045047 g
- Saturated Fat 7.18847667140464 g
- Serving Size 1 1 recipe (262g)
- Sodium 429.802667020446 mg
- Sugar 129.661540001297 g
- Trans Fat 1.44848666702172 g
- Calories 924 calories
Preheat oven to 350 degrees F, place cupcake liners into a 12 muffin tin and spray generously with cooking spray. Alternatively, you could use a silicone BPA-free muffin baking pan or individual silicone BPA-free muffin cups. Also, you could make the egg bake in an 8 x 8 baking dish lined with parchment paper and then cut into squares. DO NOT bake the egg muffins directly in the muffin tin, they will stick!In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add flax/chia seeds, feta cheese, onion (garlic) powder, salt, pepper and whisk to combine. Add quinoa, spinach, sun dried tomatoes and mix. Fill each muffin with egg mixture 3/4 full. If you have extra mixture bake in additional ramekins but do not overfill. Bake for 20 minutes, remove from the oven and let cool for about 10 minutes. Using a rubber spatula, loosen the egg muffins from the muffin tin and slide onto a platter. Serve hot (I like to add a few drops of Frank's RedHot Buffalo Sauce on top).
