Breakfast

Kale and Quinoa Egg Muffins is for Breakfast, Snack.

Kale and Quinoa Egg Muffins takes 15 minutes to prepare.

Kale and Quinoa Egg Muffins takes 25 minutes to cook.

Kale and Quinoa Egg Muffins makes 16 servings.

The ingredients for Kale and Quinoa Egg Muffins are:

2 cup Egg substitute, liquid (Egg Beaters)
2 cup Kraft Finely Shredded Sharp Cheddar Cheese
1 cup, chopped Kale
0.5 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
4 tsp BUTTER BUDS Sprinkles Butter Flavor Granules

Here is how you make Kale and Quinoa Egg Muffins:

Cook quinoa, cook kale with a little water and seasoning till just soft. mix egg beaters, cheese,and kale. Add butter buds. Spray muffin pan with Pam and fill half way. Add a couple of spoonfuls of quinoa to the middle and stir a little. Fill muffin tin with a little more of the egg mixture. Cook at 400 for about 25 minutes. Let cool you can freeze them and microwave them when you want to eat one. Serving Size: 16Number of Servings: 16Recipe submitted by SparkPeople user GIORNONOTTE.

The nutritional information for Kale and Quinoa Egg Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 96.7

• Total Fat: 4.9 g
• Cholesterol: 12.5 mg
• Sodium: 182.1 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 0.5 g
• Protein: 7.2 g