Ricotta & Spinach Egg Muffins with a Quinoa Crust

Easy breakfast alert!

 

What qualifies as a hassle-free breakfast? To me, it’s one where no greater than five minutes are spent prepping, cooking, and eating in the morning. These ricotta and spinach egg muffins meet that criteria, and they do it with way more nutrition than some sugary cereal! If you don’t have five minutes to eat breakfast in the morning, then you are failing a little at life–let’s be real. It’s only five minutes. Go to bed a few minutes earlier if you don’t want to lose any precious sleep, but don’t say you don’t have time; it’ll make the nearest dietitian to you roll their eyes in frustration. Your body will appreciate a proper morning meal, and repay you with more energy and focus until you eat your morning snack or lunch. Simply pop two egg muffins into the microwave, grab a piece of fruit like a banana or an apple, and your healthy breakfast is complete.

 

I’ve found that everything is easier to eat when it’s in the shape of a muffin. Have you ever tried to eat scrambled eggs on the go? Not possible. Scrambled eggs that are packaged in the shape of a muffin are ready to snatch up and eat. These egg muffins are soft, fluffy, and filled with ricotta cheese, spinach, and onion. Plus, there is a crunchy quinoa crust on the bottom, which will make you feel like you are eating a mini quiche. Simply take 30 minutes to prepare this recipe on the weekend, and you’ll have almost a full weeks worth of breakfasts ready to go. You can keep them in the freezer, and then thaw in the fridge the night before, so they are ready for a quick reheat in the morning.

 

Runner food alert: Two eggs cups and a large banana make the perfect post workout 3:1 carbs:protein recovery breakfast–15 grams of protein and 46 grams of carbs.

 

Go make these today, and enjoy your quick and easy breakfast tomorrow!

 

 

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{Ricotta & Spinach Egg Muffins with a Quinoa Crust}

These egg muffins are a super easy and speedy breakfast. The quinoa makes a super healthy and naturally gluten-free crust, and will remind you of a quiche. You can use any combo of cheese and veggies for variety; the possibilities are endless!

 

Adapted from Whole Foods Quinoa Egg Bake

 

Servings: 6 (makes 12 egg cups)

 

Ingredients

9 eggs

1/4 cup milk

3/4 cup part skim ricotta cheese

1/2 tsp salt

1/8 tsp pepper

6 tbsp dry quinoa (divided)

1 tsp olive oil

1/2 cup chopped red onion

1 tsp minced garlic (equal to 2 cloves)

1 cup packed chopped spinach

 

 

12 muffin/cupcake liners: I highly suggest using liners when making these, or the quinoa will stick to the bottom of the pan.

 

 

Directions

Preheat oven to 325 F. In a large bowl whisk together eggs, milk, ricotta, salt, and pepper. Line a 12 cup muffin tin with muffin liners; sprinkle 1/2 tbsp of dry quinoa into each muffin liner. Heat olive oil over medium heat and saute onion and garlic for 4-5 minutes, add in spinach during the last minute and let it completely wilt. Add onion and spinach mixture to the egg mixture. Fill liners 3/4 full. Bake for 15-20 minutes, or until eggs are fully set and the top starts to brown. Let cool, and gently peel eggs away from liners. Freeze in a large ziploc bag.

 

You can pull a few egg muffins out the night before, so they can thaw in the fridge. Simply pop in the microwave in the morning to reheat.

 

Nutrition info per serving (2 egg cups):  203 cal,  11 g fat, 14 g carb, 14 g protein, 1 g fiber

 

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