These Quinoa and Spinach Egg Muffins are a delicious and healthy gluten-free option for any meal. Packed with protein from eggs and quinoa, and enriched with the flavors of feta and yellow cheese, these muffins can be enjoyed hot or cold, making them perfect for breakfast, lunch, or a snack on the go.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
Ingredients:
- 1/2 cup (100 g) quinoa
- 1 cup (50 g) spinach, finely chopped
- 5 eggs
- 1/3 cup (40 g) feta cheese, crushed
- 1/3 cup (40 g) yellow cheese, grated
- 1/2 tsp salt
- 1/4 tsp black pepper (optional)
Directions:
- Cook the Quinoa: Boil the quinoa according to the instructions on the package. Drain if necessary and let it cool.
- Prepare the Mixture: In a bowl, beat the eggs. Add the cooked quinoa, crushed feta cheese, grated yellow cheese, finely chopped spinach, salt, and black pepper. Stir well until all ingredients are evenly combined.
- Fill the Muffin Molds: Preheat the oven to 180°C (350°F). Using silicone muffin molds, fill each mold halfway with the mixture. This recipe makes about 10 muffins.
- Bake the Muffins: Place the muffin molds in the preheated oven and bake for 30-35 minutes, or until the muffins have a pleasant golden crust and are set in the center.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy hot or cold.
Serving Suggestions:
- Serve these muffins with a side of fresh fruit or a salad for a complete meal.
- Pack them in a lunchbox for a nutritious on-the-go option.
- Enjoy them as a protein-rich snack between meals.
Cooking Tips:
- Make sure to let the quinoa cool before adding it to the egg mixture to prevent scrambling the eggs.
- Use a non-stick spray or silicone muffin molds to prevent sticking.
Nutritional Benefits:
- High in protein from the eggs and quinoa.
- Spinach adds vitamins A, C, and K, as well as iron and fiber.
- Feta and yellow cheese provide calcium and additional protein.
Dietary Information:
- Gluten-free.
- Can be made vegetarian by ensuring the cheese is rennet-free.
Storage:
- Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.
- These muffins can also be frozen for up to 1 month. Reheat in the microwave or oven before serving.
Why You’ll Love This Recipe:
- These muffins are a convenient, make-ahead option that can fit into any meal.
- They are packed with nutrients and flavor, making them a satisfying choice for both kids and adults.
- Versatile and easy to prepare, they are perfect for meal prepping.
Conclusion:
Enjoy these Quinoa and Spinach Egg Muffins for a nutritious and delicious meal that’s easy to make and perfect for any time of day. Their versatility and wholesome ingredients make them a favorite for anyone seeking a healthy and tasty option. Happy cooking!
