Quinoa & Kale Egg Muffins
Prep Time
10 Minutes
Cooking Time
20 Minutes
Yields
12 Muffins (2 per serving)
Ingredients
1 1/2 tsps Avocado Oil
1/3 cup Quinoa (dry)
1 Tbsp Extra Virgin Olive Oil
3 cups Kale Leaves (finely chopped)
1 Tomato (diced)
7 Eggs
1/4 cup Water
1/2 tsp Sea Salt
Directions
Preheat the oven to 350ºF (177ºC). Grease a 12-muffin pan with the avocado oil or use a silicone muffin tray.
Cook the quinoa according to package directions.
While the quinoa is cooking, heat the extra virgin olive oil in a large pan over medium heat. Cook the kale until wilted and tender. Remove from heat.
Add cooked quinoa and tomato to wilted kale and stir to combine. Transfer the quinoa mixture evenly into the muffin tray.
In a mixing bowl whisk the eggs until well scrambled. Whisk in water and salt. Pour the egg mixture into the muffin tray to cover the quinoa, kale, and tomatoes.
Bake for 15 to 18 minutes or just until the egg is cooked through and no longer liquid on top. Remove from the oven, let cool and enjoy!