Quinoa Edamame Egg Muffins

Make these high-protein, pre-portioned bakes to grab and go on a busy morning. Edamame and quinoa are plant-based all-stars, with lots of fiber and nutrients, and they give the eggy rounds some crunch and color.


under 55 mins
breakfast

Ingredients for servings

    Muffins

  • 0.25 cup quinoa 2

  • 6 large egg whites 5.3

  • 2 tbsp shredded Parmesan cheese 2

  • 1 cup edamame, thawed and shelled

Directions

  • Preheat the oven to 350ºF (177ºC). Line eight cups in a muffin pan with paper liners and set aside.

  • In a small pot, bring 0.5 cup water to a boil. Add the quinoa, cover tightly and reduce the heat to low. Cook for 14 minutes, then remove from heat and let stand for 5 minutes. The water should all be absorbed; let cool.

  • In a large bowl, combine the eggs, egg whites and whisk until mixed. Add the yogurt and parmesan and whisk until smooth. Stir in the parsley, edamame and cooked quinoa.

  • Divide the egg mixture between the prepared muffin cups, filling almost to the top

  • Bake for 30 minutes, until puffed and firm to the touch. Cool in pan on a rack. Serve warm. To save for the week, let cool completely to room temperature before transferring to a storage container and covering tightly. Refrigerate for up to four days.

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