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Quinoa Breakfast Muffins

The Petite Cook
  • 15 minutes
  • Serves 6

INGREDIENTS

2 cups

cooked quinoa ( I've used this organic quinoa trio)

4

eggs

1 cup

chopped fresh spinach leaves

1 cup

cherry tomatoes

1 cup

sliced mushrooms

1 cup

cubed zucchini

3 tbsp

greated parmesan cheese

salt and pepper

Extravirgin olive oil to brush the tins