These grab and go muffins combine quinoa, broccoli, eggs, and cheese for an easy make-ahead breakfast or lunch solution.
These little gems have been a life saver for me. These days, it seems I am usually on the go when it comes time for lunch.
What can I say, my little man keeps my schedule full of all sorts of fun activities.
So when it comes to lunch, I've got to have something healthy that I can make ahead of time and pack to go in our lunch bag.
That's why these broccoli quinoa egg muffins are absolutely perfect. Not only is quinoa super healthy, but it goes so well with eggs and provides just enough protein power to keep you satiated.
If broccoli isn't your thing, you could use any vegetable that you have on hand. I happen to love broccoli in my eggs, so that's what I used. Same thing for the cheese, use whatever you like! The variations are probably endless. I think I'll add some bacon or sausage in mine next time.
Once I baked these, I froze them individually, then threw them in a freezer bag to hang out in the freezer until I'm ready to pack them up.
Easy. Fast. Delicious.
That pretty much sums it up!
Broccoli Quinoa Egg Muffins
makes 12 muffins
1 cup cooked quinoa
5 large eggs
1 cup cooked broccoli, chopped
¾ cup shredded cheddar cheese
¼ cup milk
½ tsp Kosher salt
Freshly ground pepper
Preheat oven to 350º F. Spray a standard muffin tin with non-stick cooking spray. Set aside.
In a large bowl, whisk all ingredients. Divide mixture evenly among cups in muffin tin, filling until almost full.
Bake in preheated oven for 20-25 minutes or until cooked through. Remove from pan and allow to cool on cooling rack.
Enjoy immediately or freeze for later use.
After mine completely cooled, I stuck the cooling rack in the freezer for a few hours and allowed the muffins to freeze individually before placing them in a freezer bag and back into the freezer.
Remove individual portions a few hours before your ready to eat them or defrost in microwave.