Quinoa Scramble Breakfast Muffins
Quinoa scramble breakfast muffins are double protein loaded, make ahead, and vegetarian! Make these on meal prep Sunday and have portable breakfast for the week!
Servings 18 Muffins
- softened butter for greasing pans
- 1.5 cups cooked quinoa
- 1 tbsp olive oil
- 3 cups grated mushrooms
- ¼ cup finely diced red onion
- 1 cup finely diced Roma tomato
- 3 tbsp basil (sliced chiffonade style)
- 1 tsp garlic powder
- 12 eggs
- 1 tsp lemon juice
- salt & pepper to taste
Heat a large pan on medium heat on the stove. Add in the olive oil, vegetables, and garlic powder.
Saute the vegetables until well caramelized. Season with salt and pepper. Set aside.
Add the cooked quinoa to the saute'd veggies. Set aside.
In a separate bowl, whisk together eggs and lemon juice, and season with salt and pepper.
Using a well greased silicone muffin pan, evenly distribute the quinoa veggie mixture into 18 muffin wells.
Add in the egg mixture to each muffin well - distribute as even as possible. Use a small spoon to mix the ingredients in each muffin mold well.
Bake in a 375 degree oven for 15-20 minutes or until the egg is just set.
Allow the muffins to cool completely and remove from the pan.
Transfer the muffins to a container and refrigerate up to 4 days or into the freezer for 3 months.
Reheat Instructions (from frozen)
Serving: 1muffin | Calories: 93kcal | Carbohydrates: 4g | Protein: 5g | Fat: 6g