Quinoa Omelette Breakfast Cups

11 50 285
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Quinoa Omelette Breakfast Cups
Health Rating

Ingredients


2 cup Quinoa, cooked
1 cup Egg white
2 medium egg Egg
1 cup chopped Red bell pepper
1/4 cup chopped Yellow onion
1/2 cup Cauliflower
1/2 avocado(s) Avocado
1/2 cup shredded Dairy-free cheddar cheese shreds, Daiya
1 tbsp Hot sauce
1/4 tsp Garlic salt
1 pinch Salt and pepper

Instructions


1. Pre-heat your oven to 350 F.

2. Place eggs and egg whites in a bowl and whisk until blended.

3. Stir in veggies, spices, cheese and quinoa (all other ingredients).

4. Spray your muffin tin with a healthy, non-stick cooking spray.

5. Scoop quinoa omelette mixture evenly into muffin tins.

6. Place in the oven and bake for 40 minutes.

7. I had left-over mixture so I took a ramekin, filled it up with the rest and baked it alongside the muffins. It was the perfect breakfast to reheat for the next day.

8. Remove from oven and let completely cool in muffin tin.

9. Using a knife release the edges of the omelette cups and remove.


Serve and enjoy!

Nutrition Facts

Per Portion

Calories 285
Calories from fat 102
Calories from saturated fat 22.7
Total Fat 11.3 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.8 g
Cholesterol 85 mg
Sodium 415 mg
Potassium 526 mg
Total Carbohydrate 31 g
Dietary Fiber 5.3 g
Sugars 3.3 g
Protein 14.8 g

Dietary servings

Per Portion


Grain 1.4
Meat Alternative 1.2
Milk Alternative 0.3
Vegetables 1.1

Energy sources


Pygal44%465.9467677156387177.3021012763084636%322.3488556126945261.1544257841760621%326.83242220441485125.1911812780763144%36%21%CarbohydratesFatProtein

Notes:

Eggs

are a great source of protein and they contain important B-vitamins!

Recipe from:
Breakfast