These bite‑size muffins are packed with protein and can be stored for the week. The quinoa and edamame add crunch, color, and extra nutrients.
Active time: 15 minutes | Total time: 55 minutes
Quinoa Edamame Egg Muffins
Ingredients
- 1/2 cup water
- 1/4 cup dry quinoa (about 45 g)
- 2 large eggs
- 6 large egg whites
- 1 cup (150 g) 0 % Greek yogurt
- 2 Tbsp shredded Parmesan cheese
- 2 Tbsp chopped fresh parsley
- 1 cup shelled edamame (thawed)
Directions
1. Preheat the oven to 350°F (177°C). Line eight muffin cups with paper liners.
2. Bring the water to a boil in a small pot. Add the quinoa, cover tightly, and lower the heat. Cook for 14 minutes, then remove from the heat and let it sit, covered, for 5 minutes. The quinoa should absorb all the water. Allow it to cool.
3. In a large bowl, whisk the whole eggs and egg whites together. Stir in the Greek yogurt and Parmesan until the mixture is smooth.
4. Fold in the parsley, edamame, and cooled quinoa.
5. Spoon the batter into the prepared muffin cups, filling each almost to the top.
6. Bake for about 30 minutes, or until the muffins are puffed and firm to the touch. Let them cool on a wire rack.
7. Serve warm, or store in an airtight container. They keep in the refrigerator for up to 4 days or freeze for up to 3 months.
Serves: 4 people (2 muffins per serving)
Nutrition per serving: 193 calories, 6 g total fat, 14 g carbs, 19 g protein, 2 g fiber. Also provides calcium, iron, potassium, vitamin A, and vitamin C.