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Quinoa Edamame Egg Muffins

Quinoa Edamame Egg Muffins

Calories 90 (22% from fat)
Fat 2 gram
Saturated Fat 0.4 gram
Trans Fat 0 gram
Cholesterol 33 mg.
Sodium 410 mg.
Carb. 10 gram
Fiber 1.6 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 7 gram

Ingredients


3/4 cup water

1/2 cup quinoa

buttery cooking spray

2 large whole eggs

6 large egg whites

1 individual container (6 oz.) fat-free Greek Yogurt
(We used Fage Total 0% Milkfat Greek Yogurt.)

2 Tbsp. Parmesan cheese, shredded

2 Tbsp. parsley or cilantro, shredded

1 cup edamame, thawed and shelled

24 tsp. sriracha sauce


We made these as a grab-n-go option for breakfast on the run. They also turned out to be an excellent appetizer as well.

1. In a small pot, bring 3/4 cup of water to a boil. Then add the quinoa, cover tightly and reduce the heat to low. Cook for 15 minutes, then remove from heat and let stand for 5 minutes. The water should all be absorbed.

2. Preheat oven to 350 degrees Fahrenheit. Line 12 cups in a muffin pan with paper liners. Lightly spray each paper liner with buttery spray.

3. In a large mixing bowl, combine the whole eggs and egg whites. Whisk together until mixed.

4. Add the yogurt and continue whisking until thoroughly combined. Then stir in the parmesan, parsley or cilantro and cooked quinoa.

5. Divide the egg mixture between the prepared muffin cups, about 1/4 of a cup each. Make sure to scoop from the bottom each time to get plenty of quinoa in each serving.

6. Put 1 heaping tablespoon of edamame in each muffin. This should come to 1 full cup of edamame.

Quinoa Edamame Egg Muffins in Pan

7. Bake for 30 minutes, until the muffins puff up and become firm to the touch. Cool in the pan on a rack. Serve warm and drizzle 2 teaspoons of Sriracha sauce on each muffin.

Quinoa Edamame Egg Muffins in Pan

8. If you're saving for later, put them in a covered container without the sriracha sauce. They will stay good in the refrigerator for 4 days. You can also freeze them and they will stay good for 4 months.

Yield: 12 Servings, 1 Muffin Per Serving


Quinoa Edamame Egg Muffins

This is a Freezer Friendly Recipe!

You can freeze individual muffins.

Re-heat them in the microwave for about 2-3 minutes, then add the Sriracha sauce over the top.

 

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