These vegetable and protein packed muffins are the perfect on-the-go breakfast or afternoon snack.

They take mini muffin omelets to the next level with a punch of protein, good fats, and healthy carbohydrates. Incredibly simple to make and amazingly delicious, try them this week! 

Quinoa Egg Muffins

INGREDIENTS

• 9 eggs
• 3 tablespoons chia seeds
• ¼ cup feta cheese, crumbled
• 1 tablespoon onion powder
• ¼ medium yellow onion, diced
• 1 cup quinoa, cooked
• 2 heaping handfuls of spinach, chopped
• ½ cup sundried tomatoes packed in oil/water, drained and chopped
• ½ teaspoon salt
• ½ teaspoon pepper
• Olive oil

DIRECTIONS

1. Cook quinoa according to package instructions
2. Preheat oven to 350º Fahrenheit
3. Grease 12 muffin tins with olive oil
4. Whisk together the eggs, chia seeds, feta, onion, garlic powder, salt, and pepper until combined
5. Incorporate the quinoa, spinach, and sundried tomatoes
6. Fill each muffin tin 3/4th full with the mixture
7. Bake for 20 minutes, let cool for 5-10 minutes

Storage: Refrigerate in an airtight container for up to 5 days; freeze in airtight container for up to 3 months.