Ingredients
- 6 eggs
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup cooked quinoa (cooled completely)
- 1 cup shredded Swiss cheese (reserve 1/4 cup for topping)
- 1 cup mushrooms, finely chopped
- 1/2 cup sun-dried tomatoes, drained and chopped
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, salt, and pepper.
- Stir in the cooked quinoa, 3/4 cup of shredded Swiss cheese, mushrooms, and sun-dried tomatoes until well combined.
- Line a standard 12-cup muffin pan with silicone or parchment liners (avoid paper liners or greased pans to prevent sticking).
- Spoon the mixture evenly into the prepared muffin cups.
- Sprinkle the remaining 1/4 cup of cheese on top of the muffins.
- Bake for 20–25 minutes, or until a knife inserted into the center comes out clean. (22 minutes is typically ideal.)
- Let cool slightly before serving, or cool completely for storage.
Notes
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- To reheat: microwave on a paper towel-lined plate until warm.
- Use parchment or silicone liners to avoid sticking — paper liners and greased pans may not work well.
- Flavor Variations:
- Broccoli & Cheddar: Replace mushrooms, onions & sun-dried tomatoes with 1.5 cups finely chopped broccoli and use cheddar instead of Swiss.
- Zucchini, Feta & Dill: Replace mushrooms & sun-dried tomatoes with 1 cup shredded zucchini (drained), replace most Swiss with feta, and season with 1 tsp dried dill.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg
