Brunch

Quinoa and Lox Muffins is for Breakfast.

Quinoa and Lox Muffins takes 20 minutes to prepare.

Quinoa and Lox Muffins takes 20 minutes to cook.

Quinoa and Lox Muffins makes 12 servings.

The ingredients for Quinoa and Lox Muffins are:

3 cups quinoa, cooked
1 cup kale, chopped
8-10oz lox (smoked salmon)
12 eggs

Here is how you make Quinoa and Lox Muffins:

Preheat oven to 350FLine a muffin tin with olive oil or canola oilCook quinoa according to instructions (always a 1:2 ratio; quinoa to water)Once quinoa is cooked, fill each muffin space about 1/4 way with quinoaOn top of the quinoa sprinkle some chopped kaleFollowed by about .5-1oz of lox, a small piece just to cover the kaleCrack an egg over the lox, and top with a thin layer of quinoa, just enough to fill the muffin space (NOTE: you want about 1/4 cup of quinoa per egg)With a fork, work the egg through the other ingredients, to insure the muffin holding its shapeBake for 15-20 minutesServing Size: Makes 12 servings - 1 muffin per servingNumber of Servings: 12Recipe submitted by SparkPeople user REBECCALEHRMAN.

The nutritional information for Quinoa and Lox Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 269.1

• Total Fat: 8.5 g
• Cholesterol: 190.3 mg
• Sodium: 452.4 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 3.2 g
• Protein: 16.0 g

The dietary needs meet for Quinoa and Lox Muffins is Gluten Free