Egg Quinoa Breakfast Muffins

Put a little protein in your breakfast muffin with this easy combo of quinoa, eggs, and bacon balanced with zucchini, bell pepper, and parsley.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 99 Calories

Ingredients

• 1 cup water
• ¼ cup chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1 medium green bell pepper, chopped
• ½ cup quinoa
• cooking spray
• 1 cup shredded zucchini
• 3 slices bacon, cooked and crumbled
• 8 medium eggs
• ⅛ cup unsweetened almond milk

Recipe Instructions

Step 1

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups with cooking spray.

Step 3

Combine cooked quinoa, eggs, zucchini, bell pepper, bacon, parsley, almond milk, and Parmesan cheese in a large bowl. Mix until thoroughly combined.

Step 4

Spoon into the prepared muffin cups.

Step 5

Bake in the preheated oven until the edges are golden brown, 20 to 30 minutes. Allow to cool for 5 minutes before removing from pan.