Quinoa Veggie Eggins

Hi blog. Wow, it feels nice to write about my cooking again. I should really start to do this more often.

I just made these egg muffin things based off a recipe I saw online and I would like to share my version with you.

To make mine, you’ll need:
8 eggs (I used Rowe Farms brand)
1 cup organic quinoa
1 zucchini, diced
2 peppers, diced
1/4 red onion, diced
1 garlic clove, chopped
Coconut oil to grease the muffin tins

Start:
First, prepare the quinoa as normal and chop the veggies.

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Next, grease the muffin tin with coconut oil.

Then, put an equal amount of the veggies into each of the sections, followed by a tablespoon (or so) of quinoa.
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Next, beat the eggs and pour a bit of the mixture into each of the sections.
*Note: I didn’t measure any of this*

Then bake at 350 for 15 minutes until you see the edges turn brown.

Cool and serve.

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These are amazing to take on the road if you’re in a hurry, especially in the mornings.

Also, it’s best to keep these in the fridge for up to 3 days.

Feel free to add any other veggies or spices. I’m basic (sometimes), so I like to keep things simple.

What are your favourite quick breakfast recipes? Share them below- I’d love to give them a try!

~ Xo, PG.

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