Quinoa Egg Muffins

I have made egg-based muffins in the past but this time I added quinoa for extra fibre and the results were delicious!

Ingredients (makes approx. 9 muffins)
80g Quinoa (I used British Quinoa Co White Quinoa)
Chicken stock 
4 large eggs 
100ml semi-skimmed milk 
1 red pepper 
100g feta cheese 
2 tsp smoked paprika 
Olive oil (for greasing) 

Cook quinoa according to packet instructions with chicken stock or water for a vegetarian option. 
Beat eggs & milk with a fork until combined. 
Chop red pepper & feta cheese into small cubes. 
Combine cooked quinoa, red pepper and feta cheese with the egg/milk mixture. 
Grease a muffin tin with a little olive oil (spray oils are great for this) and evenly pour the mixture in. 
Cook the muffins at 200C for 15-20 minutes. 
Serve immediately on their own or with toast & avocado. 

Storage: Muffins can be stored up to 3 days in the fridge or up to a month frozen in a container.  Allow muffins to cool before storage.

Reheat for 1-2 minutes in the microwave from the fridge. If frozen leave out the night before to thaw in the fridge and reheat for 1-2 minutes.

Let me know if you try these at home!


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