SERVINGS: 3 PREPPING TIME: 15 min COOKING TIME: 30 min | INGREDIENTS: 1/2 cup quinoa, cooked 2-3 Brussels sprouts 1 medium carrot 1/4 cup red onion 1/4 cup feta crumble 3 large eggs 1/8 cup milk (you can use dairy or a plant-based alternative) 1 tsp garlic powder 1 tbsp chopped parsley olive oil S&P |
DIRECTIONS
Preheat oven to 350F°.
Prepare vegetables: chop the onion finely, peel and grate the carrot and thinly slice the Brussels sprouts. In a skillet, heat a tablespoon of olive oil over medium heat. Add the Brussels sprouts, grated carrots, and red onion. Add garlic powder and S&P to taste. Sauté until the vegetables are tender, about 5-7 minutes. Set aside.
In a separate bowl, beat the eggs and then add milk. Mix until well combined.
Grease a muffin tin with olive oil or use paper liners. Spoon the vegetable mixture into the muffin cups, filling each one halfway. Add about 1 tbsp of cooked quinoa. Pour the egg mixture over evenly into each of the muffins and add any remaining vegetables. Sprinkle with feta crumble and chopped parsley.
Bake in the preheated oven for 20-25 minutes or until the tops are set and lightly golden.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
NOTES These Brussels Sprouts, Carrot, and Quinoa Egg Muffins are a delicious and nutritious option for breakfast or any meal. Feel free to customize the recipe by adding herbs, spices, or other vegetables according to your taste preferences. Enjoy!