A few weeks ago I ripped out a recipe from my All Recipes magazine. I wanted to make it. I set the recipe on my counter and, sadly, it has been sitting there for awhile. Finally, this week, my husband asked, “So when are you going to make those egg muffins?” As you can tell, I had every intention of making them sooner, but the days and weeks got away from me.
But alas, I had an excuse to make them NOW.
My husband is about to embark on a hike up a 14er mountain in Colorado. He asked if I’d make them Friday (because “they look so good!”) so he could take them on his hike and have an easy breakfast the next morning. How could I not make them now knowing he needed this nutritious breakfast for his big hike!
There were a few substitutes I decided to make to the original recipe, including omitting one of the vegetables (I thought it would turn out too watery) and substituting feta cheese with shredded parmesan, which I already had on hand (and I don’t like feta anyway). So this recipe, for all intents and purposes, it now my own concoction.
The recipe, however, was already completely gluten-free and required no changes to make it gluten-free (perfect!) I already had leftover quinoa in the fridge from a dinner I made earlier in the week so making this only took me minutes to chop up the vegetables and then put all the ingredients into the muffin tin.
Within minutes of these baking in the oven, the house began to smell wonderful. As soon as I pulled out these beautiful, savory muffins from the oven, I was ready to sink my teeth into them.
If you, too, are looking for an on-the-go, nutritious, protein- and veggie-packed breakfast, I highly recommend you make these gluten-free egg and quinoa muffins. If you do, be sure to let me know how it goes… and you’re welcome too! 🙂
- 6 large eggs
- 2 cups pre-cooked quinoa, cooled
- 2/3 cup diced red bell pepper
- 2/3 cup diced mushrooms (I used Portobello mushrooms)
- 2/3 cup diced white onion
- 2/3 cup shredded Parmesan cheese
- 1 tsp. thyme dried seasoning
- 1 tsp. salt
- Pepper to taste
Preheat oven to 400 degrees F.
Grease a 12 cup muffin tin with cooking spray.
In a large bowl, add eggs and scramble.
Add all other ingredients and combine well.
Add spoonfuls of the mixture to each spot on the muffin pan, equally dividing the mixture among the 12 spots.
Cook for 22-26 minutes until tops begin to brown and egg is cooked through.
Allow to cool for 2 minutes and enjoy!