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Quinoa Salsa Egg Muffins based on Eggland's Best Recipe takes 20 minutes to prepare.

Quinoa Salsa Egg Muffins based on Eggland's Best Recipe takes 25 minutes to cook.

Quinoa Salsa Egg Muffins based on Eggland's Best Recipe makes 12 servings.

The ingredients for Quinoa Salsa Egg Muffins based on Eggland's Best Recipe are:

2 cup Quinoia, cooked (by DOKEYOKEY)
3 large Egg, fresh, whole, raw
1 tsp Cumin powder (by WOMACKFAM5)
1 tbsp Garlic powder
1 dash Salt
1 dash Pepper, black
12 tbsp Salsa

Here is how you make Quinoa Salsa Egg Muffins based on Eggland's Best Recipe:

Preheat oven to 350 degrees F.Generously spray a muffin tin with cooking spray.In a large bowl, whisk together eggs, garlic powder, cumin, salt and pepper until eggs are frothy. Mix in the salsa.Pour the egg mixture into the cooked [cooled] quinoa and combine.Divide the mixture among 12 muffin tins, filling each 3/4 full.Bake muffins 20-25 muffins until edges are slightly browned. Serving Size: Makes 12 muffins. I choose 2 for breakfast. Nutrition information is for 1 muffin.Number of Servings: 12Recipe submitted by SparkPeople user CHALLENGER15.

The nutritional information for Quinoa Salsa Egg Muffins based on Eggland's Best Recipe is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 61.8

• Total Fat: 1.9 g
• Cholesterol: 46.5 mg
• Sodium: 102.5 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 1.2 g
• Protein: 3.2 g