These are just awesome for a quick and easy breakfast or snack on the go.
Make up a batch and they should keep for a good few days in the fridge, but they also freeze really well too.
Really tasty, high protein, bit of healthy fats from the egg and some quality carbs from the quinoa, plus nutrition from the spinach and whatever else you want to add in. Give them a go and let me know what you think! Here’s the recipe:
To make 10-12 (depending how big you want to make them)
6 large eggs
1 cup / 4 tbsp cooked quinoa (about 40g uncooked weight) (alternatively if you don’t want to cook up some quinoa you could just add another 3 eggs instead)
2 big handfuls of spinach (approx 50g)
Half teaspoon of sea salt
Half teaspoon ground black pepper
Additional ingredients of choice –
In this batch I used –
Fried red onion
Chopped sundried tomatoes
Halved cherry tomatoes
Chopped slices of ham
In another batch I just used goats cheese and sundried tomatoes, which was also delicious.
Preheat the oven to 170 degrees C.
Blend the eggs, spinach and half a teas of sea salt, then add in the quinoa to the mixture and pour evenly into 12 silicone cupcake cases (can get these from amazon).
Add in ingredients of choice to each muffin.
Bake for 20 minutes.
Hayley Plummer – Haywards Heath Personal Trainer and Food Enthusiast