Quinoa Edamame Egg Muffins

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.

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.

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