Prep time: 5 minutes
Cook time: 20 minutes
Serves: 6
Quick Meal Planning Tip: Quinoa stores well in the refrigerator. To save time throughout the week, make a double or triple batch and save the leftovers for later use. You can stir it into soups, pair with leftover chicken or meat for a quick lunch, or use in this easy and filling breakfast recipe.
Ingredients
2 c. quinoa, cooked and warmed
1 c. sharp cheddar cheese, shredded
4 large egg whites
2-3 cloves garlic, finely minced
2/3 c. fresh spinach leaves, chopped
Sea salt and black pepper, to taste
Directions
- Preheat oven to 350°F and grease a 12-cup muffin tin. Set aside.
- In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add egg whites, garlic, and spinach leaves. Season with salt and black pepper, to taste, and stir to thoroughly combine.
- Spoon mixture into muffin tin, filling each cup 2/3 full. Place muffin tin in pre-heated oven and bake for 20 minutes or until the egg is set. Remove from oven and cool slightly before serving. Enjoy!
