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Posted by on Mar 9, 2015 | 0 comments

Arugula + Mushroom Quinoa Egg Muffins

Arugula + Mushroom Quinoa Egg Muffins

arugula mushroom quinoa egg muffins

The perfect breakfast contains lean protein, fiber, and healthy fat. I would add quick, easy and delicious to that description! While smoothies are a great way to meet all of those criteria, sometimes you want a little variety in your morning routine. I usually switch it up with some fresh, pasture-raised eggs, but I understand most of us don’t have the time to prepare an egg breakfast before dashing out the door for another busy day. Well, this recipe is my quick and easy solution to the perfect egg breakfast.

ARUGULA + MUSHROOM QUINOA EGG MUFFINS

(gluten free, dairy free, vegetarian)

Prep time: 15 minutes

Total time: 40 minutes

Makes: 12 muffins

INGREDIENTS: Use organic whenever possible. 

  • 6 eggs (preferably pasture-raised)
  • 4 egg whites
  • 3 tablespoons ground flax seeds
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa
  • 2 handfuls arugula (or your favorite dark leafy greens), chopped
  • 3/4 cup mushrooms, cleaned, stemmed, and sliced
  • cooking spray (I used Trader Joe’s Coconut Oil Spray)

DIRECTIONS:

Preheat oven to 350 degrees F. Place cupcake liners into a 12-muffin tin and spray the liners generously with cooking spray. This will ensure the muffins don’t stick, so be liberal here. Do not attempt to bake these muffins directly in the pan, they will stick and you’ll be disappointed :)

Heat the olive oil in a saucepan over medium heat. Add mushrooms and a pinch of salt and saute until they’re slightly browned. Add in the arugula and cook slightly for about 30 seconds. Remove from heat and let cool.

Whisk eggs and egg whites in a large mixing bowl. Add ground flax seeds, garlic powder, paprika, salt and pepper and whisk some more to combine well.

Next add the quinoa and the mushroom/arugula mixture. Stir well. Now you’re ready to fill the muffin cups to about 3/4 full. You may have extra egg mixture depending on the size of your eggs, but don’t overfill the muffins.

Bake for 20 minutes, then remove from the oven and let cool in the muffin pan for another 10 minutes. Remove from pan and do either of the following:

  • serve hot, perhaps with a sprinkle of sriracha and avocado slices.
  • refrigerate in an airtight container for up to 5 days. You can easily reheat one in the microwave later in the week for breakfast or a snack. A small cup of berries would be a nice addition.
  • freeze in an airtight container for up to 3 months.

Lots of Love,

Shannon


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