Instructions

Step 1

Cook the quinoa according to package directions. Transfer to a large mixing bowl and let it cool slightly.

Step 2

Meanwhile, preheat the oven to 350ºF (176ºC). Generously grease a muffin tray with the oil or use a silicone muffin tray.

Step 3

Add the roasted red peppers, green onion, and salt to the quinoa and stir to combine. Divide the quinoa mixture between the cups of the muffin tray.

Step 4

In the same mixing bowl, add the eggs and water and whisk well. Pour the egg into the cups of the muffin tray.

Step 5

Bake for 15 to 18 minutes or just until the egg is cooked through and no longer liquid on top. Enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to three days.
• Serving Size: One serving is roughly two egg muffins.
• For more flavour: Add dried herbs and spices to taste.
• Roasted Red Peppers: Use store-bought or homemade. 5 ounces (140 grams) of roasted red pepper is approximately 1/2 cup, heaping.
• For more veggies: Add sautéed spinach or kale.

Download Recipe

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