Quinoa Salsa Egg Muffins

Yields: 6 Servings

Quinoa Salsa Egg Muffins

  • 1/3 cup Eggland's Best® 100% Liquid Egg Whites
  • 1 large Eggland's Best® egg
  • 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
  1. Preheat oven to 325° F. Generously spray a muffin tin with cooking spray. In a large bowl, whisk together egg whites, egg yolk, garlic powder, cumin, salt & pepper until eggs are frothy. Add cooked quinoa to the egg mixture to combine. Divide the mixture among 6 muffin cavities, filling each cavity 3/4 of the way full. To each cavity, add 1-2 tbsp salsa stirring the salsa into the egg/quinoa mixture to disperse. Bake muffins 20-25 minutes until edges are slightly browned..

Nutrition

  • Calories: 3
  • Fat: 0.0248062500108 grams
  • Carbs: 0.547680001033 grams
  • Protein: 0.133183750239 grams