4 eggs

1 cup cooked quinoa (I used vegetable stock to cook the quinoa for added flavor)

1 ½ cups of chopped vegetable (I used my food processor to mince broccoli & red bell pepper, but tomatoes, spinach or kale, onions and mushrooms would also be nice!)

Salt and pepper to taste

Instructions

Preheat oven to 350F and line muffin pan

In a bowl, beat eggs and add quinoa and chopped vegetable of your choice; stir until well combined

Divide egg mixture evenl into 6 large muffin cups--you can use liners or spray with coconut or olive oil

Bake for 20mins (mine took exactly 20 minutes; make sure the muffins are cooked through on the inside)

Serve immediately OR store and grab for a quick snack or breakfast on the run!

This is perhaps my fastest and easiest go-to recipe for snacks. Very little work goes into making this recipe and within 30 minutes, I'm done. Six muffins = 6 prepped snacks for the week! No fuss, no muss!

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