1cupfresh spinachchopped (½ cup packed when chopped)
2/3cupdiced mushroomsI used mini bella mushrooms
3/4cupdiced yellow onion
2/3cupshredded Parmesan cheese
1tspthyme dried seasoning
1/2tspground black pepper
Preheat oven to 400º F and generously grease a 12-cup muffin tin with cooking spray.
In a large bowl, add eggs and scramble with a whisk, then add all the other ingredients and combine well.
Add spoonfuls of the mixture to each muffin tin cavity, equally dividing the mixture among the 12 cavities.
Bake for 22-26 minutes until tops begin to brown and egg is cooked through.
Allow to cool for 5 minutes, remove from muffin tin, and enjoy!
Make sure you grease the muffin tin well for easy removal of the egg quinoa muffins. Cooking spray works best. Muffins will come out of the tin easier after they've cooled for a few minutes. If you are having trouble, use a small spatula to loosen the bottom of the muffins. A silicone muffin pan can be used instead.You can freeze the muffins and reheat for a quick grab and go breakfast or snack. Freeze the egg muffins on a baking sheet for an hour until frozen then pack in a freezer-safe container. Reheat from frozen.Add whatever diced vegetables you want to this mixture. I sometimes call these muffins "kitchen sink egg muffins." There are no rules; just use what you have or like best. Zucchini, green onions and celery work particularly well.Make sure you cook the quinoa before measuring it for this recipe. If you don't like quinoa, omit it from the recipe and add a few extra vegetables to add bulk.I used Parmesan cheese because I had some in the house, but you could also use shredded mozzarella or cheddar. Your muffins, your cheese choice.Happy Egg Co.® sponsored this recipe.